No raw egg yolks in sight.
, which depends on the sneaky addition of store-bought mayo to create a creamy and emulsified dressing, I knew it was made for me. I decided to try it on a group of friends I had over for a dinner party—usually a dicey proposition, but it looked so easy I knew I couldn't mess it up.
I started by making croutons, which really just means tearing the fluffy inside of a loaf of bread into bite-sized pieces and baking them. This is highly satisfying, and how every salad recipe should start. I tossed the hunks of bread into the biggest bowl I own——and added salt, pepper, and a drizzle of olive oil. I arranged the fledgeling croutons on a baking sheet in a single layer, then baked them at 450° until the croutons were golden and crispy but still a smidge squishy in the center.
While the croutons cooled, I started on the dressing by grating a garlic clove into my now-empty big bowl. I put twoon my cutting board and, using the flat side of my knife, mashed them into a paste and tossed that in the bowl along with some spicy Dijon mustard, lemon juice, and mayo, and whisked until smooth. Finally, I carefully streamed in ⅓ cup of olive oil while constantly whisking to create that classic creamy, well-emulsified Caesar dressing.
Once the salad was dressed, I transferred it to a platter and sprinkled the remaining cheese and croutons over top—. To turn this salad into a proper dinner, I copied every bougie country club and random hotel restaurant in existence and threw some grilled chicken on top. Naturally, it did not suck, and my friends were more than pleased.
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