Insalata Caesar (Italian-Style)

Crunchy romaine with golden, garlicky croutons and a creamy, punchy dressing that clings to every leaf—classic Caesar, made with a distinctly Italian pantry.

Ingredients

• 2 large heads romaine lettuce (or 3 small), cold and crisp
• 60 g Parmigiano Reggiano, finely grated (plus extra for serving)
• 2 cups (about 120 g) day-old crusty bread, torn into bite-size pieces
• 3 tbsp extra virgin olive oil, divided
• 1 small garlic clove, finely grated (or 1/2 large)
• 1 tsp Dijon mustard
• 4 anchovy fillets, finely minced into a paste (or 1 1/2 tsp anchovy paste)
• 1 egg yolk (or 2 tbsp mayonnaise as a pantry-friendly alternative)
• 2 tbsp fresh lemon juice (about 1 lemon)
• 2 tbsp water (to loosen, as needed)
• 1/2 tsp fine salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• Optional: 1/2 tsp Worcestershire sauce (if you keep it)

Method

• 1

  Step 1: Make the croutons

  Heat oven to **190°C / 375°F**. Toss the torn bread with **2 tbsp olive oil**, a pinch of **salt**, and a little **black pepper**. Spread on a tray in a single layer and bake **8–10 minutes**, tossing once, until **golden and crunchy on the edges but still slightly chewy inside**.

• 2

  Step 2: Build the dressing (proper emulsified, restaurant-style)

  In a bowl, mash the **anchovies** with the **garlic** until it becomes a rough paste. Whisk in **egg yolk**, **Dijon**, **lemon juice**, **1 tbsp olive oil**, **salt**, and **pepper** until thickened and glossy.

• 3

  Step 3: Prep the lettuce (the crisp factor)

  Separate romaine leaves, rinse, then dry **very well** (salad spinner ideal). Tear or chop into large bite-size pieces. Keep it cold until tossing.

• 4

  Step 4: Toss like a pro

  In a large bowl, add the romaine. Drizzle over **about 2/3 of the dressing** and toss thoroughly (hands or tongs) until every leaf is lightly coated. Add more dressing as needed—Caesar should be **creamy, not soupy**.

• 5

  Step 5: Finish and serve

  Add croutons and toss once more (or sprinkle on top for maximum crunch). Shower with remaining Parmigiano and extra black pepper. Serve immediately while the croutons are crisp and the lettuce is cold.

Tips

• **No raw egg?** Use **2 tbsp mayonnaise** instead of the yolk (still add lemon, anchovy, mustard, garlic, and Parmesan).
• **Anchovy shy?** Use **2 fillets** instead of 4, but keep at least a little—anchovy is the “Caesar backbone,” not a fishy topping.
• **Make-ahead** — Dressing keeps **3 days** in the fridge (egg yolk version). Croutons keep **2 days** airtight at room temp (re-crisp 3 minutes in a hot oven).
• **Serving idea** — Make it a meal with **Italian-style grilled chicken**, prawns, or thin slices of seared steak, plus extra Parmigiano on top.

Nutrition (per serving, estimate)