Caesar Salad Recipe
crisp romaine, aged parmesan, caesar dressing, garlic breadcrumbs
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Ingredients
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Salad
Caesar dressing
Garlic breadcrumbs
Method
Salad
Prepare lettuce
Wash and dry the romaine leaves thoroughly. Tear or chop into roughly 1–1.5 inch pieces. Place in a large salad bowl and refrigerate briefly while you finish other components so leaves stay crisp.
Finish and season
When ready to serve, add the shaved aged Parmesan to the bowl. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper (adjust to taste).
Caesar dressing
Mash anchovies and garlic
On a cutting board, sprinkle a pinch of salt over the anchovy fillets and minced garlic. Use the side of a chef's knife to mash them into a paste (about 30 seconds).
Emulsify dressing
In a medium bowl, combine the mashed anchovy-garlic paste with 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce and 2 tbsp fresh lemon juice. Whisk until smooth. While whisking constantly, slowly drizzle in 3 tbsp extra-virgin olive oil to create a cohesive emulsion. Taste and add 1/4 tsp freshly ground black pepper and additional salt if needed (anchovies and Parmesan add saltiness). If the dressing is too thick, thin with 1–2 tsp water or more lemon juice.
Chill briefly
Cover and refrigerate the dressing for 10–15 minutes to let flavors marry, or use immediately.
Heat a large skillet over medium heat. Add 2 tbsp unsalted butter and 1 tbsp olive oil. When butter is melted and foaming, add 2 minced garlic cloves and cook 15–30 seconds until fragrant (do not brown). Add 2 cups cubed day-old bread and toss to coat. Spread bread in a single layer and cook, stirring occasionally, until cubes are golden and crisp, about 6–8 minutes.
Season the toasted breadcrumbs with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Transfer to a paper towel–lined plate to cool; crumbs will crisp further as they cool. If you prefer finer breadcrumbs, pulse cooled cubes briefly in a food processor (1–2 quick pulses).
Assembly
Remove the salad bowl of prepared romaine. Add about 1/3–1/2 cup of the Caesar dressing to the lettuce (start with less; you can always add more). Toss gently but thoroughly to coat leaves evenly. Add most of the shaved Parmesan (reserve a small handful for garnish) and toss again.
Scatter the garlic breadcrumbs over the dressed salad, reserving a little for garnish. Taste and add more dressing, salt, or pepper if needed. Plate the salad, finish with remaining shaved Parmesan and lemon wedges on the side for optional squeezing.