Classic Caesar Salad

Instructions

1. 1

   Preheat your Oven to 375°F. In a large Mixing Bowl, toss the Crusty Bread cubes with the Olive Oil, Garlic minced, Kosher Salt, and Black Pepper until evenly coated.

2. 2

   Spread the Crusty Bread cubes in a single layer on a Baking Sheet. Bake for 12–15 minutes, tossing halfway through, until golden brown and crispy. Remove and let cool completely. They will crisp up further as they cool.

3. 3

   In a small Mixing Bowl, combine the Garlic minced and Anchovy Paste. Using the back of a Wooden Spoon or a Dipping Fork, mash them together into a smooth paste — this is the flavor base of your dressing.

4. 4

   Add the Lemon Juice, Dijon Mustard, and Worcestershire Sauce to the Mixing Bowl and Whisk together until combined.

5. 5

   Whisk in the Mayonnaise until smooth and creamy. Then drizzle in the Olive Oil while whisking constantly to emulsify the dressing.

6. 6

   Stir in the Parmesan Cheese finely grated and Black Pepper freshly ground. Taste and adjust seasoning — add a pinch of Kosher Salt if needed (the Anchovy Paste and Parmesan Cheese are already salty, so go easy). If the dressing is too thick, thin it with a teaspoon of water at a time.

7. 7

   Make sure your Romaine Lettuce Hearts is thoroughly dry — wet lettuce will dilute the dressing and make it slide off. Place the chopped Romaine Lettuce Hearts in a large salad Mixing Bowl.

8. 8

   Drizzle about two-thirds of the dressing over the Romaine Lettuce Hearts and toss well with Tongs to coat every leaf. Add more dressing to your taste — not every leaf needs to be drenched, but every bite should have flavor.

9. 9

   Add the cooled croutons and half the shaved Parmesan Cheese, and toss gently one more time. Transfer to serving plates or a large platter. Top with the remaining Parmesan Cheese and a generous crack of fresh Black Pepper. Serve immediately.