Name: Classic Caesar Salad
Total time: 20 Minutes
Yield: 6 Servings
Ingredients: 6 anchovy fillets packed in oil, drained; 1 small garlic clove; Kosher salt; 2 large egg yolks; 2 Tbsp. fresh lemon juice, plus more; ¾ tsp. Dijon mustard; 2 Tbsp. extra-virgin olive oil; ½ cup vegetable oil; 3 Tbsp. finely grated Parmesan; Freshly ground black pepper; 3 cups torn 1" pieces country bread, with crusts; 3 Tbsp. extra-virgin olive oil; Kosher salt, freshly ground black pepper; 3 romaine hearts, leaves separated; Parmesan, for serving

Gray platter of classic Caesar salad on a white backdrop with salad servers.

Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Stephanie De Luca

This Caesar salad recipe has no relation to the sad side dish you got from takeout last week. A great Caesar recipe has swagger: The head of romaine should be cold and crunchy, the dressing creamy and briny, and the croutons craggy and freshly made. Here’s how to get there:

Squeamish about raw egg yolks and anchovies? Sorry! Yolks are what give richness to a classic Caesar salad dressing recipe, while umami anchovies are the primary reason it tastes so good—that, and a good garlicky kick. (If you just cannot, substitute mayo for a lazy Caesar, replacing the anchovy with a splash of Worcestershire sauce.)

Homemade croutons are a must—but don’t dice any old bread into perfect cubes. Tear a rustic country sourdough or other sturdy loaf into bite-size pieces. The shaggy edges will hold onto the creamy dressing and make the salad more dynamic to eat. Pre-shredded cheese is also a no-go. Pick up a hunk of real Parmesan cheese (Parmigiano Reggiano if you can get your hands on some) and shave it into thin planks with a vegetable peeler.

Use your hands to toss the cold romaine lettuce leaves—whole, not chopped—in your largest bowl. Distributing homemade Caesar dressing evenly requires feeling, so leave the tongs aside, give your hands a good wash, and dive right in.