Caesar Salad (half) Recipe

Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, minced garlic, salt, and pepper until evenly coated.

Spread bread cubes in a single layer on a baking sheet and bake 8–12 minutes, stirring once halfway, until golden and crisp. Remove and cool. Reserve.

In a small bowl, combine mayonnaise, anchovy paste, grated garlic, Dijon mustard, lemon juice, and Worcestershire sauce. Whisk until smooth.

Slowly drizzle in the extra-virgin olive oil while whisking to emulsify. Stir in optional grated Parmigiano, then season with salt and freshly ground black pepper to taste. If dressing is too thick, whisk in up to 1 tsp cold water to reach desired consistency.

Place the chopped romaine in a large mixing bowl. Add about two-thirds of the grated Parmigiano and half of the croutons.

Add 2–3 tablespoons of dressing to the bowl (start with 2 tbs). Toss the lettuce gently but thoroughly to coat. Add more dressing as needed — the salad should be evenly coated but not soggy.

Transfer tossed salad to a half-portion serving plate or bowl. Sprinkle remaining Parmigiano over the top and scatter remaining croutons for crunch.

If the customer requested anchovies, arrange the whole anchovy fillets on top or on the side. Serve with a lemon wedge.