Caesar Recipe

Prep and toast

Preheat oven to 375°F (190°C). Cut ciabatta into 1/2-inch (1.3 cm) cubes. Toss the cubes with 2 tbsp olive oil and 1 tsp kosher salt in a bowl until evenly coated.

Spread bread cubes in a single layer on a baking sheet. Bake 12–15 minutes, turning once halfway through, until golden brown and crisp. If using garlic rub: halve the garlic clove and rub it over the warm toasted cubes for a subtle garlic note.

Remove croutons from oven and let cool on the sheet. Keep aside until ready to assemble salad.

In a medium bowl, whisk together 1 egg yolk, 1 tsp Dijon mustard, minced garlic, and chopped anchovy fillets (or anchovy paste). Whisk until smooth.

Whisk in 2 tbsp fresh lemon juice and 1 tsp Worcestershire sauce. Slowly drizzle in 6 tbsp olive oil while continuously whisking to emulsify the dressing into a smooth, slightly thickened sauce. Alternatively, use an immersion blender or food processor: combine yolk, mustard, garlic, anchovy, lemon, and Worcestershire, then slowly stream in oil to emulsify.

Stir in 2 tbsp grated Parmesan and 1 tsp salt. Taste and adjust: add more lemon for brightness, salt for seasoning, or a pinch of black pepper. If dressing is too thick, whisk in 1–2 tsp water to reach desired consistency.

Cover and refrigerate dressing for at least 15 minutes if time allows to let flavors meld. Bring to cool room temperature before tossing with lettuce.

Prepare romaine: discard any damaged outer leaves, trim the base, and separate leaves. Rinse leaves thoroughly under cold water, then spin or pat dry until crisp. Tear or chop romaine into bite-sized pieces and place in a large bowl.

Add 2–3 tbsp dressing to the romaine (reserve extra to serve). Using tongs, toss gently but thoroughly until leaves are evenly coated. Add croutons and toss once more to distribute.

Transfer salad to a serving bowl or individual plates. Shave or sprinkle 1 cup of Parmesan over the top. Finish with a grind of black pepper and an optional squeeze of the remaining lemon half for extra brightness.

Serve immediately so croutons remain crisp.