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Ingredients
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Salad
Caesar dressing
Method
Salad
Prepare lettuce
Trim the stem ends of the romaine heads, discard bruised outer leaves, then separate the leaves. Rinse thoroughly under cold water, especially at the base to remove grit. Spin or pat dry until leaves are very dry.
Tear and chill
Tear the larger outer leaves into bite-sized pieces and place in a large chilled salad bowl. Keep chilled until ready to dress to maintain crispness.
Add croutons and cheese
Just before dressing, add 1 1/2 cups croutons and 1/2 cup of the freshly grated Grana Padano to the lettuce. Reserve remaining Grana Padano for finishing and the dressing.
Finish and serve: After tossing with dressing (see dressing steps), mound salad on plates, shave or sprinkle remaining Grana Padano over the top, grind fresh black pepper to taste, and serve immediately.
Caesar dressing
Mince garlic and anchovies
On a cutting board, sprinkle a pinch of salt and finely mince the garlic cloves. Add the anchovy fillets and mash together with the flat side of a knife until they form a smooth paste. Alternatively, use a small bowl and the back of a spoon or a mortar and pestle.
Emulsify base
In a medium bowl, whisk the egg yolk, Dijon mustard, and the garlic-anchovy paste until smooth and slightly thickened.
Add acid and seasoning
Whisk in the lemon juice and Worcestershire sauce. Taste for balance — it should be bright and slightly salty. Add the 1/4 tsp salt only if needed (anchovies and cheese contribute salt).
Slowly add oil
While whisking vigorously, very slowly drizzle in the extra-virgin olive oil to create a thick, glossy emulsion. Continue until all the oil is incorporated and the dressing coats the back of a spoon. If the dressing becomes too thick, whisk in 1–2 teaspoons of warm water to loosen.
Finish with cheese and adjust
Whisk in 2 tablespoons finely grated Grana Padano. Taste and adjust acidity (add a little more lemon juice), salt, or pepper as needed.
To avoid raw egg: if preferred, use a pasteurized egg yolk or cook the yolk briefly by tempering a tablespoon of just-boiled water into the yolk while whisking before proceeding with oil.
Assembly: Spoon about 3–4 tablespoons of dressing per head of romaine (adjust to taste) over the prepared lettuce and croutons. Toss gently but thoroughly with clean salad tongs until every leaf is lightly coated. Plate and finish as directed in the Salad section.