Lunch Caesar Salad Recipe

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.

Cut the bread slices into 3/4-inch (2 cm) cubes. If using whole slices, cut across to make cubes.

In a bowl, toss the bread cubes with 2 tablespoons olive oil, 1 crushed garlic clove, and 1/4 teaspoon salt until evenly coated.

Spread the cubes in a single layer on the prepared baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove and let cool. For a quicker option, toast in a skillet over medium heat for 6–8 minutes, shaking frequently.

In a small bowl or jar, combine 1 teaspoon Dijon mustard, 1 tablespoon red wine vinegar, 1/2 teaspoon Worcestershire sauce, and 1/2 teaspoon anchovy paste (if using).

Add the minced 1/2 garlic clove and a pinch (about 1/8 tsp) of salt and freshly ground black pepper.

Whisk while slowly streaming in 3 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with more salt, pepper, or lemon juice (from 1/2 lemon) to balance acidity.

Wash the romaine head thoroughly. Shake off excess water and pat dry with paper towels or use a salad spinner. Trim the stem end, then tear or chop the leaves into roughly 1½–2 inch pieces.

Place the torn romaine into a large mixing bowl. Add about half of the vinaigrette and toss gently to coat. Add more dressing to taste—aim for lightly coated leaves rather than drenched.

Add the cooled garlic croutons and toss just to combine so they remain slightly crisp.

Shave or grate 1/2 cup Parmesan over the salad (reserve a little for garnish). Season with an additional 1/8 teaspoon salt and 1/4 teaspoon freshly ground black pepper if needed. Squeeze the remaining lemon half lightly over the salad if you like a brighter flavor.

Transfer to plates or a serving bowl. Finish with a few larger Parmesan shavings on top and a final sprinkle of cracked black pepper. Serve immediately so croutons stay crisp.