Classic Caesar Salad with Homemade Dressing

Ingredients

• 3 large heads romaine hearts, washed, thoroughly dried, and chopped into bite-sized pieces
• 3 slices rustic sourdough bread, torn into 1-inch pieces (about 3 cups)
• 3 tablespoons olive oil (for croutons)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 4 oil-packed anchovy fillets, finely minced
• 2 medium cloves garlic, finely grated or mashed to paste
• 1 large egg yolk, room temperature
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 cup extra-virgin olive oil (or a 50/50 blend with canola)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese (plus shaved parmesan for serving)
• Freshly cracked black pepper, to taste

• 3 cos lettuce (romaine) hearts, washed and dried
• 150g sourdough bread, torn into bite-sized pieces
• 45ml olive oil (for croutons)
• 2g garlic powder
• 3g kosher salt
• 4 anchovy fillets in oil, finely minced
• 2 garlic cloves, grated to paste
• 1 egg yolk (room temperature)
• 30ml fresh lemon juice
• 5ml Dijon mustard
• 5ml Worcestershire sauce
• 120ml extra-virgin olive oil
• 50g freshly grated Parmigiano-Reggiano (plus extra for shaving)
• Freshly cracked black pepper

Instructions

1. Bake Golden Sourdough Croutons

   Preheat oven to 375°F (190°C / 170°C fan). Toss torn sourdough pieces on a baking sheet with 3 tablespoons olive oil, garlic powder, and a pinch of salt. Bake for 10 to 12 minutes until deeply golden brown and crunchy throughout. Let cool completely.

   Texture Cue Croutons are shatteringly crisp with craggy golden edges.

2. Mash Garlic and Anchovies

   On a cutting board, mince the anchovies and garlic cloves together. Sprinkle with a pinch of kosher salt and use the flat side of a chef's knife to smear them repeatedly against the board into a smooth paste.

   Texture Cue Smooth, uniform savory paste.

3. Whisk the Dressing Emulsion

   In a medium bowl, whisk together the garlic-anchovy paste, egg yolk, fresh lemon juice, Dijon mustard, and Worcestershire sauce until frothy and smooth. While whisking vigorously, slowly drizzle in the olive oil in a steady, thin stream until a thick, creamy emulsion forms.

   Texture Cue Thick, glossy, creamy dressing that coats the back of a spoon.

4. Fold in Parmigiano

   Whisk in the 1/2 cup finely grated Parmigiano-Reggiano and generous freshly cracked black pepper. Taste and add more lemon juice or salt if needed.

   Visual Cue Creamy pale dressing with black pepper flecks.

5. Toss Romaine with Dressing

   Place thoroughly dried, chilled romaine in a large salad bowl. Drizzle with three-quarters of the dressing and toss gently with clean hands or salad tongs until every leaf is lightly and evenly coated.

   Visual Cue Every leaf glistens with dressing without pooling at the bowl bottom.

6. Add Croutons and Shaved Cheese

   Add the cooled croutons and toss once more. Transfer to a serving platter or plates. Top with wide shaved curls of Parmigiano-Reggiano, extra cracked black pepper, and drizzle with remaining dressing if desired.

   Texture Cue Cold, audibly crunchy romaine with rich savory dressing and crisp croutons.