Classic Caesar Recipe

Preheat

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease it.

In a large bowl, toss the bread cubes with olive oil, melted butter, minced garlic, kosher salt, and freshly ground black pepper until evenly coated.

Spread bread cubes in a single layer on the prepared baking sheet. Bake for 10–12 minutes, stirring once halfway through, until croutons are golden and crisp. Remove from oven and let cool.

In a medium bowl or in the bowl of a food processor, combine the anchovy fillets and minced garlic. Mash or pulse until they form a smooth paste.

Add the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, and olive oil. Whisk or pulse until fully emulsified and smooth.

Taste and season with salt and freshly ground black pepper. Adjust lemon, salt, or anchovy to your preference. If the dressing is too thick, thin with 1–2 teaspoons of water or more lemon juice.

Trim and wash the romaine hearts thoroughly. Dry well using a salad spinner or clean kitchen towels. Cut the hearts lengthwise into halves or quarters (depending on presentation preference) and roughly chop any large pieces.

Place the prepared romaine in a large mixing bowl. Add 3–4 tablespoons of the Caesar dressing and toss gently to coat evenly. Add more dressing as needed to lightly coat the leaves without overdressing.

Add the cooled garlic croutons and toss briefly to combine.

Plate the salad: divide among 4 plates, sprinkle shaved Parmesan over each portion, and add an extra grind of black pepper. Serve immediately with lemon wedges on the side.