A classic built on cold crisp leaves, bold dressing, and croutons that truly crunch. Romaine gets just enough creamy, tangy, umami-rich dressing, with Parmesan and anchovy giving it that unmistakable Caesar character. Fresh, savory, and crunchy, it is the kind of salad that disappears from the bowl before you notice.
Turn what you find into an experience you can actually bring to your kitchen.
Cut the baguette into roughly 2 cm cubes. Heat the skillet over medium-low heat with a little more than half of the olive oil; add one-third of the garlic and, once fragrant after about 20 seconds without browning, add the bread and all of the salt. Toast for 6 to 8 minutes, stirring often, until the cubes are dry, golden, and crisp on the outside. Remove from the heat.
Finely chop the anchovy with the remaining garlic, then mash them with the side of the knife into a paste. Transfer it to the bowl and whisk with the mayonnaise, lemon juice, Worcestershire sauce, the remaining olive oil, a little more than half of the Parmesan, and the black pepper for 1 minute, until the dressing is creamy, glossy, and fluid enough to coat a leaf without clumping.
Separate the romaine lettuce, rinse it, and drain it very well; then cut or tear it into large pieces. It should be cold, firm, and free of visible water on the leaves: if it goes into the bowl wet, the dressing will slide off.
Place the dry leaves in the bowl and add the dressing gradually, tossing gently, only until every leaf is lightly glossy and coated, with no excess pooling at the bottom. Fold in the croutons and finish with the remaining Parmesan. Serve right away while the lettuce is still cold and the bread still crunches. And that is it! If every bite feels fresh, creamy, and crunchy at once, it came out exactly as it should. 😌
