Caesar Salad Recipe

Preheat and prepare bread

Preheat the oven to 375°F (190°C). Cut the day-old baguette into 1/2-inch (1.2 cm) cubes until you have about 4 cups.

Toss with oil and seasonings

In a large bowl, warm 3 tbsp olive oil and 1 tbsp butter together (microwave ~15 seconds or in a small pan) then add 1 minced garlic clove, 1 tbsp chopped parsley, 1 tsp dried oregano and 1 tsp salt. Toss the bread cubes in the oil-herb mixture until evenly coated.

Bake croutons

Spread the coated bread cubes in a single layer on a baking sheet. Bake for 10–12 minutes, tossing once halfway through, until golden brown and crisp. Remove and let cool. Croutons will crisp further as they cool.

Combine base ingredients

In a medium bowl, combine 3 tbsp mayonnaise, 2 tbsp Greek yogurt, 2 finely chopped anchovy fillets, 1 minced garlic clove, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce. Whisk until smooth.

Emulsify and finish

Add 2 tbsp fresh lemon juice, then slowly whisk in 3 tbsp extra-virgin olive oil until the dressing is slightly thickened and emulsified. Stir in 2 tbsp grated Parmesan and a pinch of salt. Taste and adjust acidity or salt — add up to 1 tsp more lemon juice or a little more Parmesan if desired.

Prepare lettuce

Remove outer leaves if wilted. Rinse the 2 romaine heads under cold water, dry thoroughly (use a salad spinner or pat dry with towels), then chop or tear into bite-size pieces and place in a large salad bowl.

Dress the salad

Add about 4–5 tbsp of dressing to the bowl with the lettuce (you can reserve extra). Toss gently but thoroughly so the leaves are evenly coated. Add more dressing to taste; classic Caesar is lightly but evenly dressed.

Add croutons and cheese

Scatter the herb croutons over the dressed lettuce and sprinkle 3 tbsp grated Parmesan on top. Finish with freshly ground black pepper to taste (about 1 tsp).

Serve

Divide salad among plates or serve family-style. Offer lemon wedges for squeezing and extra Parmesan and dressing on the side.