Caesar Recipe

Prep and toast

Preheat oven to 375°F (190°C). Cut ciabatta into 1-inch (2.5 cm) cubes. In a medium bowl toss the bread with 2 tbs olive oil, minced garlic, 1 tsp salt and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a baking sheet.

Bake the cubes for 12–16 minutes, stirring halfway, until golden and crisp. Remove from oven and let cool on the pan. Croutons can be made a day ahead and stored in an airtight container.

Make the base

In a medium bowl or the bowl of a food processor, mash anchovy fillets and minced garlic with the back of a spoon or a fork to form a paste. Add the egg yolks, Dijon mustard, lemon juice and Worcestershire sauce and whisk (or pulse) until smooth and slightly thickened.

Emulsify

With the whisk running (or the processor on low), slowly drizzle in the 1/2 cup extra-virgin olive oil followed by the 1/4 cup neutral oil in a thin stream to create an emulsion. The dressing should thicken and become glossy.

Stir in 1/4 cup grated Parmesan, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon, salt or anchovy as needed. If you prefer a cooked dressing, you may temper the yolks by whisking a tablespoon of hot water into them before adding the oils.

Wash and dry the romaine thoroughly (a salad spinner works best). Trim core and cut leaves into 2–3 inch pieces or leave halved for larger presentation.

Place the lettuce in a large bowl. Add about half of the dressing and toss gently to coat. Add croutons and most of the grated Parmesan, reserving a small amount for finishing. If the salad seems dry, add more dressing 1 tablespoon at a time until you reach desired coating.

Divide among plates or serve family-style. Finish with a sprinkle of remaining Parmesan, an extra grind of black pepper and lemon wedges on the side. Serve immediately.