Endive Caesar Salad, Croûtons, Parmesan Cheese, Lemon, Basil Recipe

Prepare endive and greens

Trim the root end off each endive head and remove any wilted outer leaves. Separate into individual leaves, then rinse under cold water and spin or pat dry. If using romaine, rinse, dry, and tear into bite-sized pieces. Place endive and romaine in a large salad bowl.

Shave Parmesan

Using a vegetable peeler or a microplane, shave or grate 1 cup of Parmesan. Reserve 3 tablespoons for garnish and 1/4 cup for the dressing (already listed).

Prep basil and lemon

Stack basil leaves, roll tightly, and slice into thin ribbons (chiffonade). Zest the lemon above the salad bowl to capture oils, then cut the lemon in half and set aside for juicing.

Preheat the oven to 375°F (190°C). In a medium bowl, combine 2 tablespoons extra-virgin olive oil, minced garlic, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the bread cubes and toss thoroughly so each cube is lightly coated.

Spread the bread cubes in a single layer on a rimmed baking sheet. Bake for 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and let cool on the pan. Taste and adjust seasoning with a pinch more salt if needed.

In a medium bowl whisk together 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, chopped anchovy filets (or anchovy paste), 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, and 1 grated garlic clove until smooth.

Whisk in 2 tablespoons extra-virgin olive oil gradually to emulsify, then stir in 1/4 cup grated Parmesan. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or anchovy to balance saltiness and acidity.

If you prefer a thinner dressing, whisk in 1–2 teaspoons of cold water until you reach desired consistency.

Add 2–3 tablespoons of dressing to the bowl with the endive (and romaine if used). Gently toss to coat leaves evenly but avoid overdressing; add more dressing a tablespoon at a time until desired coverage (you may not use all dressing).

Add the cooled croutons and most of the shaved Parmesan (reserve some for finishing). Add the basil chiffonade and gently toss once more to combine.

Taste and finish with a squeeze of the reserved lemon half and a crack of black pepper. Transfer to a serving platter or individual plates and sprinkle remaining Parmesan shavings and a few extra basil leaves on top.