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Burn-Your-Tongue Garlic Caesar Salad

This Caesar salad doesn’t whisper garlic — it shouts it. Loaded with anchovies, lemon, black pepper, and crunchy buttery croutons, this is the kind of bold, punchy Caesar you make when you want people to remember what they ate.
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Prep Time 25 minutes
Cook Time 15 minutes
Course Salad
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 6 anchovy fillets in oil drained
  • 2 garlic cloves finely grated
  • ½ teaspoon kosher salt plus more to taste
  • 2 egg yolks pasteurized if preferred
  • 1 tablespoon Dijon mustard
  • 4 teaspoons red wine vinegar
  • 1 tablespoon freshly ground black pepper plus more to taste
  • 2 tablespoons olive oil
  • ⅓ cup vegetable oil
  • 3 tablespoons finely grated Parmesan cheese plus more for topping
  • 2 tablespoons lemon juice
  • 1 to 3 tablespoons water as needed
  • 6 slices bread torn into pieces
  • ¼ cup melted butter
  • 1 pound romaine lettuce hearts halved lengthwise

Instructions

  • Preheat the Oven: Heat your oven to 350°F so it’s ready for the croutons.
  • Make the Garlic-Anchovy Paste: On a cutting board, finely chop the anchovies, garlic, and salt. Use the flat side of your knife to mash everything into a smooth paste. Scrape it into a medium bowl.
    6 anchovy fillets in oil, 2 garlic cloves, ½ teaspoon kosher salt
  • Build the Dressing Base: Add the egg yolks, Dijon mustard, red wine vinegar, and black pepper to the bowl. Whisk until smooth and slightly thick.
    2 egg yolks, 1 tablespoon Dijon mustard, 4 teaspoons red wine vinegar, 1 tablespoon freshly ground black pepper
  • Emulsify the Oils: While whisking constantly, slowly drizzle in the olive oil until incorporated, then very slowly whisk in the vegetable oil until the dressing turns thick and glossy.
    2 tablespoons olive oil, ⅓ cup vegetable oil
  • Finish the Dressing: Whisk in the Parmesan cheese. If the dressing is too thick, whisk in 1 to 3 tablespoons water until smooth and pourable. Taste and adjust with more salt and pepper if needed, then whisk in the lemon juice.
    3 tablespoons finely grated Parmesan cheese, 1 to 3 tablespoons water, 2 tablespoons lemon juice
  • Make the Croutons: Toss the bread pieces with melted butter. Spread them on a baking sheet and bake for 10 to 15 minutes, stirring once, until golden and crunchy.
    6 slices bread, ¼ cup melted butter
  • Dress the Lettuce: Place the romaine hearts in a large bowl. Add the dressing a spoonful at a time, gently tossing with your hands until lightly coated.
    1 pound romaine lettuce hearts
  • Assemble the Salad: Arrange the dressed lettuce on a large flat plate. Scatter the croutons over the top, stacking and layering into a big, messy Caesar.
  • Finish and Serve: Cover with more grated Parmesan and a little extra black pepper. Serve immediately while crunchy and bold.