Classic Steakhouse Caesar Salad with Creamy Dressing & Brioche Croutons (Outback Style)

🛒 Ingredients

• 3 large heads fresh romaine lettuce hearts (chilled, rinsed, spun dry, and torn into bite-sized pieces)
• 1/2 cup freshly shaved Parmigiano-Reggiano (for topping)
• Homemade Brioche Croutons: 3 cups cubed brioche or rustic sourdough bread (1-inch cubes)
• 3 tbsp extra-virgin olive oil (for croutons)
• 1/2 tsp garlic powder, 1/4 tsp sea salt, and 1/4 tsp dried oregano
• Outback-Style Steakhouse Dressing: 2 small oil-packed anchovy fillets (or 1 tsp anchovy paste)
• 2 large fresh garlic cloves, finely grated or pressed
• 1 large pasteurized egg yolk (at room temperature)
• 1 tbsp Dijon mustard
• 2 tbsp freshly squeezed lemon juice (from 1 juicy lemon)
• 1 tsp Worcestershire sauce
• 1/2 cup extra-virgin olive oil (or light olive oil for milder flavor)
• 1/2 cup finely grated aged Parmigiano-Reggiano cheese
• Freshly ground black pepper and pinch of kosher salt

👩‍🍳 Step-by-Step Instructions

1. 1
   Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. 2
   Place cubed brioche bread in a bowl. Drizzle with 3 tbsp olive oil and toss with garlic powder, salt, and oregano. Spread in a single layer on the baking sheet and bake for 10 to 12 minutes, tossing halfway, until golden and crunchy outside yet tender inside. Set aside to cool.
3. 3
   Make the dressing: On a cutting board, mash the anchovy fillets and grated garlic cloves with the flat side of a chef's knife into a smooth paste.
4. 4
   In a medium bowl, whisk together the anchovy-garlic paste, egg yolk, Dijon mustard, fresh lemon juice, and Worcestershire sauce until smooth.
5. 5
   While whisking vigorously and constantly, slowly drizzle in the 1/2 cup olive oil in a thin, continuous stream until a thick, creamy, pale emulsion forms.
6. 6
   Whisk in the finely grated Parmigiano-Reggiano cheese, 1/4 tsp black pepper, and a pinch of salt. Taste and adjust lemon juice or pepper to your preference.
7. 7
   Assemble: Place the crisp, chilled, torn romaine lettuce hearts into a very large wooden or glass salad bowl.
8. 8
   Drizzle half of the creamy Caesar dressing around the edges of the bowl and toss gently with salad tongs until leaves are lightly coated (never drench the salad). Add more dressing if desired.
9. 9
   Scatter the warm brioche croutons and a generous handful of shaved Parmigiano-Reggiano over top. Finish with several cracks of fresh black pepper and serve immediately!

🥗 Nutrition Facts (Per Serving)