Caesar Salad Recipe

Prepare and bake croutons

Preheat oven to 375°F (190°C). Cut ciabatta into 1/2-inch (1.3 cm) cubes. Finely mince the garlic clove. In a bowl, toss bread cubes with 3 tablespoons extra-virgin olive oil, minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated. Spread in a single layer on a baking sheet. Bake 10–14 minutes, tossing halfway, until golden and crisp. Remove and cool on a rack.

Make dressing

In a medium bowl, finely mince the garlic clove and mash together with the anchovy fillets (or anchovy paste) to form a rough paste. Add 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt. Whisk until smooth and emulsified. Taste and adjust seasoning — add more lemon for brightness, salt or anchovy for umami, or a splash of water to thin if needed. Set aside in refrigerator until ready to assemble.

Prepare lettuce and cheese

Wash and dry the romaine lettuce thoroughly (use a salad spinner or pat dry). Trim the core and tear or chop the leaves into bite-sized pieces. Finely grate 3 ounces of Parmesan; reserve a small handful of shavings for garnish if desired.

Assemble salad

Place the dried romaine in a large bowl. Add 3–4 tablespoons of the prepared dressing (add more to taste) and toss gently to coat the leaves evenly. Immediately add the warm (or cooled) ciabatta croutons and half of the grated Parmesan; toss once more to combine. Taste and add more dressing, salt, or pepper as needed. Transfer to a serving bowl or plates and finish with remaining Parmesan shavings and a squeeze of the reserved lemon half for extra brightness.