Caesar Salad with House-Made Dressing & Parmesan Crisps

Caesar Cardini invented this salad in Tijuana in 1924, reportedly as a improvised solution to a busy restaurant running low on supplies. It became the most-ordered salad in the world. The leap from kitchen improvisation to global institution happened for one reason: the dressing.

House-made Caesar dressing and bottled Caesar dressing are so different that they're barely the same food. The anchovy paste, raw yolk, Worcestershire, lemon, and Parmesan come together into something deeply savory and complex in a way no commercial product gets close to. Making it yourself takes ten minutes and the difference is immediately obvious.

Ingredients (serves 8): - 3 heads romaine lettuce, inner leaves only, torn - 3½ oz Parmigiano-Reggiano, shaved or grated

House Caesar Dressing: - 4 anchovy fillets, mashed to a paste - 2 garlic cloves, grated - 2 egg yolks - 1 tablespoon Dijon mustard - 2 tablespoons fresh lemon juice - 1 teaspoon Worcestershire sauce - ½ cup extra virgin olive oil - 1 oz Parmesan, grated - Salt and cracked black pepper

Parmesan Crisps: Drop heaped tablespoons of grated Parmesan onto a parchment-lined baking sheet. Bake at 375°F for 5–7 minutes until golden and lacy. Cool completely — they harden as they cool.

House-Made Croutons: Cube day-old sourdough, toss with olive oil, garlic powder, and salt. Bake at 400°F until golden, about 10 minutes.

Instructions: Whisk anchovy paste, garlic, yolks, mustard, lemon, and Worcestershire together. Slowly drizzle in olive oil while whisking to emulsify. Stir in Parmesan. Season generously.

Toss romaine with dressing. Plate, top with Parmesan crisps and croutons.

Pro Tips: The dressing can be made up to 3 days ahead and refrigerated. Inner romaine leaves (the pale, sweet heart) provide the best texture and flavor.