Caesar Salad Recipe

Preheat and prepare bread

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

In a small bowl, combine olive oil, minced garlic, salt, and black pepper. Toss the bread cubes with the garlic oil until evenly coated.

Bake for 10-12 minutes, tossing once halfway, until golden and crisp. Remove from oven and let cool. Set aside.

In a medium bowl, mash the minced anchovy fillets (or stir anchovy paste) with the minced garlic into a paste.

Add mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, salt, and pepper. Whisk until smooth.

Slowly drizzle in the 3 tbs extra-virgin olive oil while whisking to emulsify and create a creamy dressing. Taste and adjust salt, pepper, or lemon as needed.

Place the chopped, dried romaine lettuce in a large salad bowl.

Add 2 tablespoons of the grated Parmesan to the lettuce and pour about 3-4 tablespoons of dressing over the greens. Toss gently to coat evenly. Add more dressing to taste.

Add the garlic croutons and halved cherry tomatoes (if using). Toss lightly once more.

Plate the salad and finish with the remaining tablespoon of grated Parmesan and a grind of fresh black pepper. Serve immediately.