Ingredients
2 large heads Romaine lettuce, torn into bite-size pieces
2 cups Day-old baguette cubes
4-6 Anchovy fillets (or 1 tsp paste)
2 cloves Garlic (1 minced, 1 smashed for croutons)
1 tsp Dijon mustard
2 tbsp Fresh lemon juice
½ tsp Worcestershire sauce
½ cup Extra-virgin olive oil
1 large Egg yolk (optional)
½ cup Freshly grated Parmesan cheese (plus extra for serving)
Salt and freshly cracked black pepper to taste
Instructions
1. Croutons: Toss bread cubes with 2 tbsp olive oil, smashed garlic, and salt. Bake at 375°F (190°C) for 8-10 minutes until golden.
2. Dressing: Whisk minced garlic, anchovies, Dijon, lemon juice, Worcestershire, and yolk until smooth. Slowly drizzle in remaining olive oil while whisking to emulsify.
3. Combine: Place lettuce in a large bowl. Add ¾ of the dressing and toss to coat lightly.
4. Finish: Add croutons and half the Parmesan; toss again. Garnish with remaining Parmesan, extra pepper, and serve immediately.
Notes
Pro-Tips:
• Chill your serving bowl for 15 minutes before assembling to keep the lettuce crisp.
• Make your own croutons—day-old bread makes the crunchiest, most flavorful base.
• If you prefer a lighter dressing, swap half the olive oil for Greek yogurt.
Variations:
• Protein Boost: Top with sliced grilled chicken breast, seared shrimp, or steak.
• Kale Caesar: Massage chopped kale with the dressing for a sturdier, more nutrient-dense version.
• Vegan: Omit anchovies and egg yolk, using capers or miso paste for umami depth instead.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Assemble
- Cuisine: American/Italian