Caesar Recipe

Prep and flavor

Preheat the oven to 375°F (190°C). Place the ciabatta cubes on a baking sheet in a single layer. Drizzle 2 tbs extra-virgin olive oil over the cubes, sprinkle 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, and toss with your hands to coat evenly. Rub the smashed garlic clove over the oiled bread pieces or tuck the smashed garlic on the baking sheet so the bread picks up a subtle garlic aroma while toasting.

Bake the cubes for 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from the oven and discard the smashed garlic. Let croutons cool on the sheet; they will crisp further as they cool.

Combine base flavors

In a medium bowl, mash the minced garlic with the chopped anchovy fillets (or anchovy paste) to form a paste. Add the lemon juice, Dijon mustard, Worcestershire sauce, and the egg yolk (or mayonnaise). Whisk vigorously until fully combined and slightly thickened.

Emulsify

While whisking constantly, stream in the 6 tbs extra-virgin olive oil a little at a time to emulsify into a smooth dressing. Alternatively, place all ingredients except the oil in a blender or use an immersion blender and slowly add the oil until the dressing is thick and creamy.

Stir in 1/4 cup freshly grated Parmesan, then season with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust lemon, salt, or anchovy to preference. If dressing is too thick, whisk in 1–2 tsp water to reach desired consistency.

Prepare lettuce

Tear washed and thoroughly dried romaine leaves into bite-sized pieces and place in a large chilled bowl.

Add approximately 3/4 of the homemade croutons to the bowl with the lettuce and sprinkle about 3/4 of the grated Parmesan over the top.

Pour about half of the dressing over the lettuce and gently toss with tongs until leaves are evenly coated. Add more dressing as needed — you want a light, even coating rather than drowning the leaves. Reserve a small amount of dressing for guests who may want extra.

Taste and adjust: add additional salt, pepper, or lemon juice if desired.

Plate the salad, sprinkle remaining Parmesan and croutons on top, and serve with lemon wedges on the side.