Caesar Recipe

Prepare and toast croutons

Preheat the oven to 375°F (190°C). Place the cubed ciabatta on a baking sheet in a single layer. Drizzle with 2 tablespoons olive oil, then sprinkle garlic powder and 1 teaspoon salt evenly over the cubes. Toss with your hands or a spatula to coat evenly. Spread the cubes back into a single layer and bake for 10–14 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool on the tray.

Make classic Caesar dressing

In a medium bowl, crush the anchovy fillets and garlic clove together with the flat side of a knife or a fork into a coarse paste. Add the egg, Dijon mustard, lemon juice, Worcestershire sauce, and a pinch of freshly ground black pepper. Whisk until combined. Slowly drizzle in the 6 tablespoons of extra-virgin olive oil while whisking continuously to emulsify the dressing into a smooth, slightly thickened sauce. Stir in 2 tablespoons of the grated Parmesan and season to taste with up to 1 teaspoon kosher salt and additional black pepper if desired. (If you prefer, you may use a blender or immersion blender to emulsify.)

Assemble the salad

Place the 3 cups chopped romaine lettuce in a large bowl. Add the cooled ciabatta croutons. Pour about half of the dressing over the greens and toss gently to coat, adding more dressing as needed to reach your preferred coverage (reserve any extra dressing). Sprinkle the remaining 1 tablespoon of Parmesan over the top and finish with a grind of black pepper. Serve immediately so the croutons stay crisp.