Caesar Recipe

Prepare aromatics

Finely mince the garlic clove and the anchovy fillets (if using whole fillets). Place them in a medium mixing bowl and sprinkle with a pinch of salt; use the side of a chef's knife to mash them into a paste for about 20–30 seconds. This mellows the garlic and fully integrates the anchovy flavor.

Emulsify dressing

Add the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, and freshly ground black pepper to the garlic-anchovy paste. Whisk vigorously until smooth and homogenous.

Finish dressing

Slowly drizzle in the olive oil while whisking to slightly emulsify and loosen the dressing to a pourable consistency. Taste and adjust seasoning with sea salt and more lemon or pepper as needed. If the dressing is too thick, whisk in up to 1 tablespoon of warm water to reach desired consistency. Refrigerate while preparing the salad; dressing can be made up to 24 hours ahead and kept chilled.

Prepare lettuce

Wash the romaine hearts thoroughly, spin dry in a salad spinner or pat dry with clean towels. Chop the leaves into bite-sized pieces (about 1"–1½" pieces). Place the chopped romaine in a large mixing bowl.

Toss with dressing

Pour about 3/4 of the dressing (reserve the rest for serving) over the chopped romaine. Using clean salad tongs or two large spoons, toss the lettuce gently but thoroughly until the leaves are evenly coated. Add more dressing if you prefer a wetter salad.

Add cheese and croutons

Sprinkle about 3/4 cup of the grated Parmesan over the dressed lettuce and toss once to combine. Add the croutons and fold them in gently to distribute without breaking them up too much.

Plate and finish

Divide the salad among 4 plates or bowls (approximately 1.5 cups of lettuce per serving). Garnish each portion with the remaining 1/4 cup grated Parmesan and the reserved dressing on the side. Offer lemon wedges for those who like a bright finish. Serve immediately so croutons remain crunchy.