Caesar Salad

Ingredients

• 4 ounces crusty bread, cut into 3/4-inch cubes (about 3 cups)
• 1 tablespoon olive oil
• 1/4 teaspoon fine sea salt
• 1/3 cup commercial mayonnaise made with pasteurized eggs
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon anchovy paste
• 1 small garlic clove, finely grated
• 1/4 teaspoon black pepper
• 1/2 cup finely grated Parmesan cheese, divided
• 2 romaine hearts (about 12 ounces), washed, dried and cut into 1-inch pieces
• 1 tablespoon cold water, as needed to loosen the dressing

Method

1. 1

   Step 1. Allow about 30 minutes: 15 minutes preparation, 10 minutes baking and 5 minutes cooling. Use a 13-by-18-inch rimmed sheet pan, a large salad bowl and a small whisking bowl. Heat the oven to 400°F during preparation. Use the listed commercial mayonnaise; no raw egg is added.

2. 2

   Step 2. Toss the bread cubes with the oil and salt on the sheet pan. Spread in one layer and bake for 9–12 minutes, turning once, until golden and crisp. Let the croutons cool for at least 5 minutes before they touch the lettuce.

3. 3

   Step 3. Whisk the mayonnaise, lemon juice, mustard, Worcestershire, anchovy paste, garlic and pepper in the small bowl. Stir in 1/4 cup Parmesan. If very thick, whisk in the measured cold water 1 teaspoon at a time until it falls in a thick ribbon from the whisk; it should coat leaves without weighing them down.

4. 4

   Step 4. If the washed romaine is wet, dry it thoroughly with a salad spinner or clean towels so the dressing clings. Keep the lettuce cold until ready to serve.

5. 5

   Step 5. Put the dry, cold romaine in the large bowl and toss first with about three-quarters of the dressing. Add the rest only as needed for a thin coating; refrigerate any unused portion. Fold in the cool croutons and scatter the remaining 1/4 cup Parmesan over the salad. Serve immediately as four side portions.

6. 6

   Step 6. Refrigerate any unused dressing at 40°F or below and use within 3 days. Assembled salad is best eaten promptly; refrigerate leftovers and use within 1 day. Keep at 40°F or below; refrigerate within 2 hours of serving, or 1 hour above 90°F.