Classic Caesar Recipe
Romaine, Focaccia Croutons, Aged Parmesan
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Ingredients
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Salad
Focaccia Croutons
Caesar Dressing
Method
Focaccia Croutons
Prepare and toast croutons
Preheat the oven to 375°F (190°C). On a baking sheet, toss focaccia cubes with 2 tbs extra-virgin olive oil, 1 tsp minced garlic, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated. Spread in a single layer and bake for 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and let cool on the sheet.
Caesar Dressing
Make dressing
In a medium bowl, combine 1 cup mayonnaise, 4 finely chopped anchovy fillets, 1 grated garlic clove, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbs fresh lemon juice, 1 tsp red wine vinegar, 1 tsp freshly ground black pepper, 1 tsp salt, and 1 tbs grated Parmesan. Whisk until smooth. If the dressing is too thick, whisk in up to 2 tbs olive oil to reach a pourable but creamy consistency. Taste and adjust salt, pepper, or lemon juice as needed.
Salad Assembly
Toss and serve
Tear or chop Romaine into bite-size pieces and place in a large mixing bowl. Add about 3/4 of the dressing (reserve some for guests who want more) and gently toss to coat evenly. Add the cooled focaccia croutons and 3/4 cup shaved aged Parmesan, toss once more. Transfer to a serving bowl or platter, finish with remaining shaved Parmesan and additional croutons on top. Serve immediately with lemon wedges on the side for optional brightening.