Caesar Salad Recipe

Prepare bread

Preheat oven to 375°F (190°C). Spread bread cubes in a single layer on a rimmed baking sheet.

In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, 1 teaspoon kosher salt and 1 teaspoon black pepper. Drizzle evenly over bread cubes and toss to coat.

Bake for 10–12 minutes, stirring once halfway through, until golden and crispy. Remove from oven and cool on the baking sheet. Set aside.

In a medium bowl, combine 1 tablespoon extra-virgin olive oil, 1 tablespoon mayonnaise (or 1 egg yolk), 2 teaspoons finely chopped anchovy, 1 minced garlic clove, and 1 teaspoon Dijon mustard. Whisk until smooth.

Whisk in 2 tablespoons fresh lemon juice and 1 teaspoon Worcestershire sauce until emulsified.

Stir in 2 tablespoons freshly grated Parmigiano-Reggiano. If the dressing is too thick, whisk in up to 1 teaspoon water or whey to reach desired consistency.

Season to taste with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or anchovy as desired. Refrigerate until ready to use (can be made up to 24 hours ahead).

Just before serving, place 6 cups torn romaine in a large mixing bowl and drizzle 3–4 tablespoons of the prepared dressing over the lettuce (reserve extra dressing for guests).

Toss gently but thoroughly so leaves are evenly coated. Add the cooled croutons and toss once more to combine.

Transfer to a serving bowl or divide among plates. Sprinkle 3 tablespoons freshly grated Parmigiano-Reggiano over the top. Grind extra black pepper if desired and serve with lemon wedges on the side.