Caesar Salad Recipe

Preheat and prepare bread

Preheat oven to 375°F (190°C). Spread the 1/2-inch bread cubes in a single layer on a baking sheet.

In a small bowl, whisk together olive oil, garlic powder, kosher salt, and black pepper. Drizzle evenly over the bread cubes and toss with a spatula until evenly coated.

Bake for 12–15 minutes, tossing once halfway through, until golden brown and crisp. Remove from oven and let cool on the baking sheet; croutons will crisp further as they cool.

Combine base ingredients

In a medium bowl, combine mayonnaise, minced anchovy fillets (or anchovy paste), minced garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Whisk until smooth.

Whisk in the freshly grated Parmesan, then slowly whisk in the extra-virgin olive oil to emulsify the dressing. Season with kosher salt and freshly ground black pepper to taste. If the dressing is too thick, thin with 1–2 teaspoons of water or additional lemon juice until desired consistency is reached.

Taste and adjust: add more lemon for brightness, more Parmesan for nuttiness, or a pinch more anchovy for umami. Refrigerate at least 10 minutes to let flavors meld (can be made up to 24 hours ahead).

Prepare lettuce

Remove any wilted outer leaves from the romaine heads. Slice each head lengthwise into halves or quarters, then chop or tear into large bite-sized pieces. Rinse thoroughly and spin dry in a salad spinner or pat dry with clean towels until very dry (dressing clings best to dry leaves).

In a large salad bowl, place the dried romaine. Add about 3/4 of the baked croutons and all of the chopped bacon.

Add roughly 3/4 of the dressing (start with about 1/2 to 3/4 cup) and gently toss the lettuce with tongs until evenly coated. Add more dressing as needed to coat to your preference. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Sprinkle the remaining grated Parmesan over the salad and toss lightly. Top with the remaining croutons for extra crunch and garnish with additional bacon bits.

Serve immediately with lemon wedges on the side so diners can add a squeeze of fresh lemon if they like.