Caesar Recipe

Preheat oven to 200°C (400°F). Spread the cubed bread in a single layer on a baking sheet.

Drizzle the 3 tbs olive oil over the bread cubes, sprinkle 1 tsp sea salt, and toss to coat. Roast for 10–12 minutes, turning once, until golden and crisp.

Remove from oven and while still warm, rub the halved garlic clove over the croutons to infuse subtle garlic flavor. Set aside to cool.

Prepare anchovies

Place the anchovy fillets on a cutting board, sprinkle a pinch of salt, and mince into a paste using the tip of a knife or mash with the back of a spoon.

In a medium bowl, combine the minced anchovies, 1 grated garlic clove, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and 3 tbs mayonnaise (or the egg yolk if using). Whisk until smooth.

Whisk in 1 tbsp fresh lemon juice. Then very slowly drizzle in 4 tbs extra-virgin olive oil while whisking constantly to emulsify the dressing. Continue until fully incorporated and glossy.

Season with 1 tsp sea salt and 1 tsp freshly ground black pepper. Taste and adjust — add a little more lemon for brightness or a pinch more salt if needed.

Wash and dry the little gem lettuce thoroughly. Trim the root ends and separate leaves or halve the heads lengthwise if preferred.

Place the lettuce in a large mixing bowl. Spoon about 3–4 tablespoons of dressing over the lettuce (reserve remaining dressing to serve on the side). Toss gently but thoroughly so leaves are lightly coated.

Add the house croutons to the dressed lettuce and toss once more to distribute.

Transfer the salad to a serving platter or divide among plates. Shave or break the Parmigiano Reggiano over the top (about 60 g total). Finish with a light squeeze of the remaining lemon half and a crack of black pepper to taste.

Serve immediately, passing extra dressing at the table.