Name: Caesar Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 4 cup crusty bread (such as ciabatta or French bread, cut into 3/4-inch cubes, about 6 oz); 3 tablespoon olive oil; ¼ teaspoon garlic powder; ¼ teaspoon kosher salt; 4 anchovy fillets (or 2 tsp anchovy paste); 2 clove garlic cloves (grated); 2 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; ½ cup mayonnaise; ½ cup finely grated Parmesan cheese (for the dressing); 2 tablespoon extra-virgin olive oil; ¼ teaspoon black pepper; 3 romaine hearts (chopped, about 12 cups); ½ cup shaved Parmesan cheese (for topping)

Instructions

Bake the croutons
Bake the croutons:
Preheat the oven to 375°F. Toss 4 cups bread cubes with 3 tablespoons olive oil, 1/4 teaspoon garlic powder, and 1/4 teaspoon kosher salt on a baking sheet. Bake for 10 to 12 minutes, stirring once, until golden and crisp.
Make the dressing
Make the dressing:
Mash 4 anchovy fillets and 2 grated garlic cloves into a paste in a bowl. Whisk in 2 tablespoons lemon juice, 1 teaspoon Dijon, 1 teaspoon Worcestershire, 1/2 cup mayonnaise, 1/2 cup grated Parmesan, 2 tablespoons olive oil, and 1/4 teaspoon black pepper until creamy.
Toss
Toss:
Place the chopped romaine from 3 hearts in a large bowl, add about three-quarters of the dressing, and toss until every leaf is coated.
Serve
Serve:
Top the Caesar salad with the warm croutons and 1/2 cup shaved Parmesan, and serve with the remaining dressing on the side.

Tips

Don't skip the anchovies; they melt into the dressing and give Caesar salad its savory depth without tasting fishy. Dry the romaine completely in a salad spinner so the dressing clings. The dressing keeps for 5 days in the refrigerator, so make a double batch.

Storage

Store undressed romaine, croutons, and dressing separately: the dressing in the refrigerator for up to 5 days and the croutons in an airtight container at room temperature for up to 4 days.