Caesar Recipe

Prepare lettuce

Remove outer leaves if wilted. Cut each romaine head lengthwise, then crosswise into 1- to 1.5-inch pieces. Rinse under cold water, spin in a salad spinner or pat dry thoroughly with kitchen towels. Excess water will dilute the dressing.

Assemble salad

Place the dried romaine pieces in a large bowl. Add 1.5 cups of croutons and 3 tablespoons freshly grated Parmesan. Toss gently just before dressing to keep croutons crisp.

Finish and season

After tossing with dressing (see Dressing steps), taste and add additional lemon juice (about 1 tablespoon) or 1/4 teaspoon black pepper if desired. Serve immediately on chilled plates to keep salad cool.

Mince anchovies and garlic

Using a sharp knife, finely mince the anchovy fillets and the garlic together on a cutting board until they form a paste. Scrape and transfer into a medium bowl.

Emulsify base

To the anchovy-garlic paste, add the mayonnaise, Dijon mustard, Worcestershire sauce, 2 tablespoons fresh lemon juice, grated Parmesan (3 tablespoons), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk briskly until combined.

Add oil

While whisking continuously, slowly drizzle in 1/2 cup extra-virgin olive oil until the dressing is smooth and emulsified. Alternatively, pulse in a blender or use an immersion blender for 10–15 seconds to achieve a silky texture.

Adjust seasoning

Taste the dressing and adjust: add up to 1 tablespoon more lemon juice for brightness, more salt if needed, or additional grated Parmesan for cheesiness. If too thick, thin with 1–2 teaspoons of water or more lemon juice.

Combine with salad

Pour about 3 to 4 tablespoons of dressing over the prepared romaine and croutons, then toss gently to coat evenly. Add more dressing, 1 tablespoon at a time, until desired coverage is reached (typically 1/4 to 1/3 cup for 2 heads of romaine). Sprinkle extra Parmesan and freshly ground black pepper before serving.