Caesar salad with garlic croutons

• 2 head romaine lettuce
• 120 ml store-bought caesar dressing
• 60 g parmesan cheesefinely grated, plus extra shaved for topping
• 200 g crusty breadcut into 2cm cubes, day-old works great
• 2 tbs extra virgin olive oil
• 2 garlic clovesminced
• ½ tsp kosher salt
• ½ tsp black pepperfreshly cracked
• 1 medium lemon

1. 1

   Preheat oven to 200°C (400°F). Toss the bread cubes on the sheet pan with olive oil, minced garlic, salt, and pepper. Spread in a single layer so every cube has contact with the pan.

   Tip: Day-old bread makes the crunchiest croutons — it's already dried out a bit so it crisps faster.

2. 2

   Bake croutons for 8-10 minutes, tossing halfway through, until deep golden brown and crunchy all the way through — they should sound hollow when you tap one on the pan.

   Tip: Pull them a minute early if they're browning fast at the edges — they crisp up more as they cool.

3. 3

   While the croutons bake, wash and dry the romaine thoroughly. Tear leaves into bite-sized pieces and add to the large mixing bowl. Cold, dry leaves are key — dressing slides right off wet lettuce.

4. 4

   Squeeze the lemon juice over the romaine, then pour in the Caesar dressing and add about two-thirds of the grated parmesan. Toss vigorously with your hands or tongs until every leaf is glossy and coated — you shouldn't see any pool of dressing at the bottom.

   Tip: The fresh lemon juice brightens up the store-bought dressing and makes it taste more homemade.

5. 5

   Add the warm croutons and toss once more. Divide among plates and top with shaved parmesan and a few extra cracks of black pepper.

   Tip: Keeps in the fridge for up to 1 day without croutons (store them separately in an airtight container at room temperature). Add croutons just before serving to keep them crunchy.

• sheet pan (half-sheet (18x13 inch))
• cutting board
• large mixing bowl (4-liter)
• chef's knife

Per serving

Nutritional values are estimates only.