Homemade Caesar Salad Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 heads romaine lettuce, washed, dried and torn into bite-sized pieces</li><li class="ingredients-single-item">100g freshly grated Parmesan cheese, plus extra for serving</li><li class="ingredients-single-item">For the croutons:</li><li class="ingredients-single-item">200g day-old bread, cut into 2cm cubes</li><li class="ingredients-single-item">3 tablespoons olive oil</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">½ teaspoon salt</li><li class="ingredients-single-item">¼ teaspoon black pepper</li><li class="ingredients-single-item">For the dressing:</li><li class="ingredients-single-item">4 anchovy fillets (or 2 teaspoons anchovy paste)</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 large egg yolk, at room temperature</li><li class="ingredients-single-item">2 teaspoons Dijon mustard</li><li class="ingredients-single-item">2 tablespoons fresh lemon juice</li><li class="ingredients-single-item">120ml extra-virgin olive oil</li><li class="ingredients-single-item">50g freshly grated Parmesan cheese</li><li class="ingredients-single-item">¼ teaspoon salt</li><li class="ingredients-single-item">½ teaspoon freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Food processor or blender</li><li class="equipment-single-item">Large salad bowl</li><li class="equipment-single-item">Whisk</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. For the croutons, place the bread cubes in a large bowl. In a small saucepan, warm the olive oil over low heat. Add the minced garlic and cook for 30-60 seconds until fragrant but not browned. Pour the garlic-infused oil over the bread cubes, add salt and pepper, then toss until evenly coated.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Spread the seasoned bread cubes in a single layer on a baking tray. Bake for 10-15 minutes, tossing halfway through, until they're golden brown and crisp. The slow baking allows them to dry out thoroughly without burning. Once done, set aside to cool completely (they'll crisp up further as they cool).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the dressing, in a food processor or blender, combine the anchovy fillets, garlic, egg yolk, Dijon mustard, and lemon juice. Process until smooth and well combined. This creates the emulsion base that will give your dressing its creamy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the motor running, slowly drizzle in the olive oil in a thin stream. Adding the oil gradually allows the dressing to emulsify properly, creating that signature creamy Caesar consistency. Once all the oil is incorporated, add the Parmesan cheese, salt, and pepper, then pulse briefly to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the torn romaine lettuce in a large salad bowl. Start by adding about half the dressing and tossing gently to coat the leaves. The romaine should be lightly coated but not drowning in dressing. Add more dressing as needed until you reach your desired consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the homemade croutons and most of the grated Parmesan cheese to the dressed lettuce and toss gently. Reserve some cheese for garnishing. The warm, crispy croutons will slightly wilt the dressed greens, creating the perfect Caesar salad texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Serve immediately on chilled plates with an extra sprinkle of Parmesan cheese and freshly ground black pepper on top. For the best texture, enjoy right away while the croutons are still crisp and the lettuce maintains its crunch.</li></ol>