📖 Instructions

1. First, let's tackle those incredible homemade croutons. Preheat your oven to 350°F (175°C). Dice your bread – I prefer a good sourdough or a crusty baguette – into roughly 1-inch cubes. In a small bowl, toss the bread with 2 tablespoons of olive oil, a pinch of salt, and a generous grind of black pepper. Spread the bread cubes in a single layer on a baking sheet. Bake for 10-12 minutes, tossing halfway through, until golden brown and crispy. Set aside to cool completely; these will add wonderful textural depth.
2. Now for the dressing, the heart and soul of any truly great Caesar salad. In a large bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons grated Parmesan cheese (the good stuff!), 2 cloves minced garlic, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and a pinch of salt and pepper. Slowly drizzle in 2-3 tablespoons of olive oil while whisking constantly, until emulsified and smooth. If the dressing is too thick, add a teaspoon of water at a time until you reach your desired consistency.
3. Next, wash and dry your romaine lettuce. Tear or cut it into bite-sized pieces. I prefer tearing as it gives a more rustic, less uniform look. Add the lettuce to the large bowl with the dressing. Gently toss to coat every leaf evenly. Be gentle, nobody wants soggy lettuce!
4. Finally, it’s time to assemble this beauty. Add your perfectly golden croutons, another 1/4 cup of Parmesan cheese, a generous pinch of freshly cracked black pepper, and a few more whole leaves of lettuce for some extra visual charm. If you're feeling adventurous, you could add some crispy bacon bits... I'm rather fond of them.
5. Serve immediately for maximum flavor and crispness. Enjoy!