This Caesar salad recipe takes the classic to the next level with a few flavorful twists.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking of the croutons.
Cut the bread into small cubes and set aside.
Use slightly stale bread for the best texture.
Melt the butter in a small saucepan over low heat, then add minced garlic and parsley.
Infusing the butter with garlic enhances the flavor of the croutons.
Toss the bread cubes with the butter mixture until evenly coated.
Ensure all bread cubes are coated for uniform flavor.
Spread the coated bread cubes on a baking sheet and bake for 10 minutes, shaking the pan halfway through.
Shaking the pan prevents sticking and ensures even browning.
Rub a garlic clove around the inside of a large salad bowl.
This step subtly infuses the bowl with garlic flavor.
Mash the garlic with salt to form a paste, then whisk in lemon juice, Worcestershire sauce, and black pepper.
Whisking thoroughly ensures a smooth dressing.
Mash the anchovy fillets into a paste and add to the dressing base.
Anchovies add a savory depth to the dressing.
Slowly whisk in olive oil to emulsify the dressing, then add the coddled egg and whisk until smooth.
Adding the oil slowly helps create a creamy texture.
Tear the romaine lettuce into bite-sized pieces and add to the bowl along with the croutons.
Tearing the lettuce prevents bruising and keeps it crisp.
Pour the dressing over the salad and toss to coat evenly.
Toss gently to avoid crushing the lettuce.
Sprinkle grated Parmesan cheese over the salad and serve immediately.
Serve immediately to enjoy the salad at its freshest.
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