Classic Caesar Salad

1. Prepare the Romaine Lettuce

Begin by removing the outer leaves and cutting off the stems of the romaine lettuce. Tear any large leaves into manageable pieces, then wash them thoroughly. Use a salad spinner to ensure the leaves are completely dry, which helps the dressing adhere better.

2. Create Crispy Croutons

Preheat your oven to 350°F. Cut the day-old bread into bite-sized cubes and toss them with 1½ tablespoons of extra-virgin olive oil and a pinch of salt. Spread the bread cubes on a baking sheet and bake for 10-12 minutes, or until they turn a beautiful golden brown. The olive oil works its magic, making the croutons irresistibly crispy while the salt enhances their flavor.

3. Mix the Dressing Base

In a bowl, combine the red wine vinegar, fresh lemon juice, and garlic cloves that have been turned into a purée. Add the chopped anchovies, a pinch of salt, and some freshly ground black pepper. Whisk in ¼ cup of extra-virgin olive oil until the mixture is well combined. The anchovies not only add depth but also a wonderful umami flavor to your dressing.

4. Finish the Dressing

To the dressing base, whisk in the grated Parmesan cheese and the egg yolk. Continue whisking until the dressing achieves a thick and creamy consistency. The cheese brings a delightful creaminess, and the egg yolk acts as an emulsifier, binding the dressing together beautifully.

5. Dress the Salad

In a large bowl, toss the prepared romaine lettuce with most of the dressing and a majority of the Parmesan cheese. Ensure the leaves are evenly coated for the best flavor experience.

6. Serve Your Caesar Salad

Arrange the dressed salad on a serving platter or individual plates. Add the crispy croutons and garnish with the remaining Parmesan cheese and a sprinkle of freshly ground black pepper. Enjoy your classic Caesar salad as a refreshing and flavorful dish.