Caesar Recipe

Preheat oven to 375°F (190°C).

Toss bread cubes with 3 tbs olive oil, 2 tsp minced garlic, ½ tsp kosher salt and ¼ tsp black pepper until evenly coated.

Spread in a single layer on a baking sheet. Bake for 12–18 minutes, tossing once halfway, until golden brown and crisp. Remove and let cool; croutons will continue to crisp as they cool.

In a medium bowl or the bowl of a small food processor, combine the whole egg, minced anchovies, crushed garlic clove, Dijon mustard, Worcestershire sauce, lemon juice and red wine vinegar. Whisk (or pulse) until smooth and slightly emulsified.

With the whisk running or the processor on low, slowly drizzle in the ¾ cup olive oil in a thin steady stream to create a thickened, emulsified dressing. If the dressing becomes too thick, whisk in 1–2 tbs water or additional lemon juice to reach desired consistency.

Stir in ¼ cup grated Grana Padano, ¼ tsp salt and ¼ tsp freshly ground black pepper. Taste and adjust seasoning with more lemon juice, salt, or pepper as needed. Refrigerate if not using immediately (up to 24 hours).

Wash and dry the romaine lettuce thoroughly. Trim the core and tear the leaves into bite-size pieces; excess moisture reduces dressing adhesion.

Place the lettuce in a large bowl. Add ¾ of the toasted croutons and toss lightly.

Add 3–4 tbs of the housemade dressing (start with less; you can add more) and toss gently to coat the leaves evenly. Add more dressing to taste, but avoid overdressing.

Fold in or top with ¾ cup grated Grana Padano, reserving a little for finishing. Add the remaining croutons for texture.

Finish with a quick squeeze of the remaining lemon over the salad and a few grinds of black pepper. Serve immediately.