Prepare the Dressing: Whisk together egg yolk, Dijon mustard, minced garlic, anchovy paste, lemon juice, and Worcestershire sauce for a creamy, flavorful Caesar dressing base.
– Add Olive Oil Slowly: Gradually drizzle extra virgin olive oil into the dressing while whisking continuously to emulsify and create a smooth, thick texture. –
Grate Fresh Parmesan: Finely grate Parmesan cheese and stir it into the dressing for a rich, salty depth that enhances the salad’s overall flavor.
Make Homemade Croutons: Cube day-old bread, toss with olive oil, garlic, and salt, then bake until golden and crispy for crunchy, flavorful croutons.
Use Crisp Romaine: Wash, dry, and chop fresh romaine lettuce; its crisp texture is ideal for holding the creamy Caesar dressing without wilting.
Toss Lettuce with Dressing: Combine romaine and Caesar dressing in a large bowl, tossing gently to coat each leaf evenly without bruising or wilting them.
Top with Croutons and Cheese: Add homemade croutons and more grated Parmesan on top of the dressed lettuce for texture and savory flavor contrast.
Serve Immediately: Caesar salad is best served fresh and cold, so plate it right after tossing to preserve the crispness and vibrant flavor balance.