Caesar Salad Recipe

Wash and prepare lettuce

Wash the romaine under cold water, dry thoroughly (use a salad spinner or pat dry with towels), trim core and tear into bite-size pieces. Place in a large salad bowl and chill briefly if desired.

Grate cheese and prepare croutons

Finely grate Parmesan and set aside. If using store-bought croutons, have them ready. If making homemade croutons, cut day-old bread into cubes and proceed to make in the cooking step below.

Preheat oven to 375°F (190°C). Toss 2 cups cubed bread with 1 tbsp olive oil, a pinch of salt and pepper. Spread on a baking sheet and bake 8–12 minutes, tossing once, until golden and crisp. Cool on a rack.

Combine aromatics

In a medium bowl or jar, mash the minced anchovy fillets and minced garlic with the back of a spoon or a small fork to form a paste. This helps distribute flavor evenly.

Emulsify

Add the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, Worcestershire sauce, lemon juice, and kosher salt to the anchovy-garlic paste. Whisk until smooth and uniform.

Finish dressing

Slowly whisk in the 3 tablespoons olive oil until the dressing is slightly thickened and emulsified. Taste and adjust seasoning with additional lemon juice, salt, or black pepper as needed.

Add about three-quarters of the grated Parmesan to the bowl with the torn romaine (reserve the rest for finishing).

Add 3–4 tablespoons of the dressing to the lettuce (start light). Gently toss using salad tongs or clean hands to coat the leaves evenly. Add additional dressing, 1 tablespoon at a time, until the leaves are lightly but thoroughly coated (you may not need all the dressing).

Add the croutons and gently toss once to distribute.

Plate or return to serving bowl. Sprinkle remaining Parmesan over the top and finish with a grind of fresh black pepper. Garnish with lemon wedges and sliced grilled chicken if using.

Serve immediately so the lettuce stays crisp and croutons remain crunchy. Provide extra dressing and Parmesan at the table.