Caesar Salad Recipe

Prepare aromatics

Mince garlic finely and finely chop anchovy fillets (or measure anchovy paste). Have lemon juice, Dijon, and Worcestershire measured and ready.

Emulsify base

In a medium bowl, whisk together the 2 egg yolks, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, minced garlic, and chopped anchovies until smooth and slightly thickened.

Slowly add oils

Very slowly drizzle in the 3 tablespoons extra-virgin olive oil while whisking constantly to begin emulsion. Once incorporated, continue to add the 5 tablespoons neutral oil in a thin steady stream while whisking until the dressing is thick, glossy and emulsified. If it looks too thick, whisk in 1 teaspoon water at a time to adjust consistency.

Finish dressing

Stir in 1 cup grated Parmesan, then season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add more lemon juice for brightness, salt for seasoning, or a pinch of sugar if too sharp. Refrigerate if not using immediately; bring to cool room temperature before tossing.

Make croutons

Preheat oven to 375°F (190°C). Toss the 3 cups bread cubes with 2 tablespoons olive oil, 1 tablespoon melted butter (optional), and 1 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet. Bake 10–12 minutes, tossing once, until golden and crisp. Remove from oven and while still warm rub with the cut side of 1 garlic clove for a subtle garlic flavor. Cool completely.

Prepare lettuce

Wash and thoroughly dry the Romaine lettuce hearts (use a salad spinner). Tear into bite-size pieces and transfer to a large mixing bowl. Chill briefly if desired to keep crisp.

Assemble salad

Add half the dressing to the lettuce and toss gently to coat, then add more dressing to taste (reserve some to finish). Add the cooled croutons and toss lightly. Sprinkle 1 tablespoon freshly grated Parmesan over the top and add additional cracked black pepper. If using protein, top with sliced grilled chicken. Serve immediately with lemon wedges on the side.

For plated salads, divide dressed lettuce among plates, top with croutons and sliced grilled chicken if using. Finish with a final grating of Parmesan and a squeeze of lemon. Serve immediately so croutons remain crisp.