Photographer: Jennifer Causey, Prop Stylist: Lindsey Lower, Food Stylist: Chelsea Zimmer
Active Time
15 Mins
Total Time
20 Mins
Yield
Serves 4 to 6

It’s time to rescue the classic Caesar from bagged salad boredom. A modern Caesar salad starts with romaine leaves left whole, and ends when there isn’t a garlicky crouton or drop of the anchovy-, Parm-, and pepper-flecked dressing left on the plate.

How to Make It

Step 1

Prepare the croutons: Preheat oven to 400°F. Heat olive oil and garlic cloves in a small saucepan over medium-high; cook until garlic begins to sizzle, 4 to 5 minutes. Remove and discard garlic.

Step 2

Place cubed baguette in a medium bowl; drizzle with garlic-infused oil. Toss to coat. Sprinkle with Parmesan, salt, and pepper. Toss to coat. Arrange in a single layer on a rimmed baking sheet. Bake in preheated oven until toasted, 8 to 10 minutes. Set aside.

Step 3

Prepare the salad: Heat vegetable oil in a heavy saucepan over medium-high to 375°F. Fry capers in 2 batches until golden, 30 seconds per batch. Using a slotted spoon, transfer to paper towels to drain.

Step 4

Combine vinegar, lemon juice, water, mustard, salt, anchovy fillets, garlic, and egg yolk in a blender. Process until smooth. With blender running, slowly add olive oil until thickened. Transfer dressing to a bowl; stir in pepper and ¼ cup of the grated cheese.

Step 5

Combine romaine hearts, croutons, and remaining ¼ cup grated cheese in a large bowl; drizzle with ¾ cup of the dressing, and toss gently to coat. Divide lettuce mixture among 4 plates; sprinkle with capers and shaved cheese. Serve with remaining dressing on the side.