Classic Caesar Salad with Homemade Dressing

A proper Caesar dressing is an emulsion built with raw egg yolk and anchovy — skipping either is why bottled versions never taste as rich as the real thing.

Instructions

1. 1

   Preheat the oven to 400°F (200°C) to make croutons. Toss the cubed bread with 3 tablespoons olive oil and a pinch of salt on a baking sheet.

2. 2

   Bake, tossing once halfway, for 10–12 minutes, until golden and crisp on all sides. Set aside to cool.

3. 3

   In a large bowl, whisk the egg yolks, garlic, anchovy, lemon juice, and Dijon mustard together until combined.

4. 4

   While whisking constantly, add the olive oil in a very slow, thin stream — this is critical, since adding it too fast will cause the dressing to break instead of emulsifying into a thick, creamy sauce.

5. 5

   Once all the oil is incorporated and the dressing is thick and glossy, whisk in the Parmesan and season with black pepper. Taste and adjust with more lemon juice or anchovy if you want it sharper.

6. 6

   Place the chopped romaine in a large salad bowl. Add about three-quarters of the dressing and toss thoroughly to coat every leaf, adding more dressing as needed — a Caesar should be dressed generously, not just drizzled.

7. 7

   Add the croutons and toss once more, gently, to keep them from getting soggy.

8. 8

   Divide among plates, top with extra shaved or grated Parmesan and a final crack of black pepper, and serve immediately.