Caesar Salad

By Ben · cooked up in Sprig

Anchovy paste and raw egg yolk are the backbone of this dressing — whisked with lemon juice, Dijon, and good olive oil until it turns thick and glossy with a sharp, garlicky bite. The romaine stays cold and crisp right up until you toss it, and the house-made croutons shatter when you bite into them. Generous curls of Parmesan land on top like they own the place. Pull this out for a dinner party starter or a lunch that actually earns its keep.

Ingredients

• 4 cups day-old sourdough or rustic bread, cut into 3/4-inch cubes
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter, melted
• 2 garlic cloves, finely minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

• 3 large egg yolks, at room temperature
• 4 anchovy fillets packed in oil, finely mashed into a paste
• 3 garlic cloves, finely minced or microplaned
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 cup extra-virgin olive oil
• 1/4 cup neutral oil, such as grapeseed or canola
• 1/3 cup finely grated Parmesan cheese
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

• 3 large heads romaine lettuce, outer leaves removed, inner leaves torn or chopped
• 3 ounces Parmesan cheese, shaved with a vegetable peeler
• Freshly ground black pepper, for serving
• 1 lemon, cut into wedges for serving

Instructions

1. Preheat your oven to 375°F. In a large bowl, combine the olive oil, melted butter, and minced garlic. Let it sit for 2 minutes so the garlic infuses into the fat.
2. Add the bread cubes to the bowl and toss well, making sure every piece is coated. Season with salt and pepper and toss again.
3. Spread the bread cubes in a single layer on a rimmed baking sheet. Bake for 12 to 15 minutes, tossing once halfway through, until deeply golden and crunchy all the way through. Remove from the oven and let cool completely on the pan — they will crisp up further as they cool.

1. In a medium bowl, whisk together the egg yolks, mashed anchovy paste, minced garlic, lemon juice, Dijon mustard, and Worcestershire sauce until smooth and well combined.
2. Combine the olive oil and neutral oil in a small measuring cup with a spout. Whisking the egg yolk mixture constantly, add the combined oils in a very slow, steady drizzle — almost drop by drop at first — until the dressing begins to emulsify and thicken. Once you've added about a quarter of the oil and the mixture looks creamy and stable, you can pour the remaining oil in a thin, steady stream while continuing to whisk.
3. Stir in the finely grated Parmesan. Season with kosher salt and black pepper and taste — the dressing should be bold, garlicky, and tangy. Adjust lemon juice or salt as needed. Refrigerate until ready to use (up to 3 days).

1. Make sure the romaine is thoroughly dried — wet lettuce will dilute the dressing. Spread the leaves on a clean kitchen towel, roll loosely, and refrigerate for at least 15 minutes if time allows. Cold, dry lettuce holds the dressing beautifully.
2. Place the romaine in a large, wide salad bowl. Add about half of the Caesar dressing and toss gently with tongs until every leaf is lightly coated. Add more dressing a tablespoon at a time until you reach your desired level of coverage — err on the generous side.
3. Scatter the cooled croutons over the dressed romaine and toss once more, gently. Transfer to chilled plates or serve family-style in the bowl. Lay generous shavings of Parmesan across the top, crack fresh black pepper over everything, and place a lemon wedge on the side for a final bright squeeze at the table.

Chef's tips

Nutrition (per serving, estimated)

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