Caesar Salad Recipe

Mince and combine anchovy and garlic

If using anchovy fillets, finely mince them with the minced garlic until they form a paste. If using anchovy paste, measure it and combine with the minced garlic.

Whisk base

In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and Worcestershire sauce until smooth.

Add anchovy and garlic

Stir the anchovy-garlic paste into the bowl until evenly distributed.

Incorporate oil and cheese

Slowly whisk in the extra-virgin olive oil to emulsify the dressing. Fold in 3 tablespoons grated Parmesan.

Season and adjust

Season with kosher salt and freshly ground black pepper. Taste and adjust acidity with more lemon juice or salt as needed. Set aside in the refrigerator while you prepare the salad (can be made up to 24 hours ahead).

Prepare romaine

Ensure the romaine is well washed and thoroughly dried (use a salad spinner or paper towels). Tear or chop into bite-size pieces and place in a large salad bowl.

Add croutons and cheese

Add the croutons and about three quarters of the shaved/grated Parmesan to the bowl with the lettuce. Reserve remaining cheese for finishing.

Dress the salad

Start with about 2–3 tablespoons of the dressing for 3 cups of lettuce. Toss the lettuce gently but thoroughly so each piece is lightly coated. Add more dressing as needed, 1 tablespoon at a time, until you reach your preferred coating. Be careful not to overdress.

Finish and serve

Transfer to a serving bowl or plate. Sprinkle the remaining Parmesan over the top, add a final crack of freshly ground black pepper, and serve immediately.

Preheat oven

Preheat the oven to 375°F (190°C).

Toss bread with oil and seasonings

In a bowl, toss bread cubes with 2 tablespoons olive oil, garlic powder, and 1/4 teaspoon salt until evenly coated.

Bake

Spread cubes in a single layer on a baking sheet and bake for 10–12 minutes, tossing once, until golden and crisp. Cool completely before using.