Classic Caesar Salad Recipe

Prepare anchovies and garlic

Place the 2 anchovy fillets on a cutting board, sprinkle with a pinch of salt, and finely mince them with the minced garlic until they form a paste. Scrape the paste into a small bowl.

Mix base ingredients

Add 1/2 cup mayonnaise, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon Worcestershire sauce to the bowl with the anchovy-garlic paste. Whisk until smooth and homogeneous.

Season and finish dressing

Stir in 2 tablespoons grated Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust: add up to 1 teaspoon more lemon juice for brightness or a pinch more salt if needed. If you prefer a thinner dressing, whisk in 1–2 teaspoons of water or additional olive oil until you reach desired consistency. Chill for at least 10 minutes if time allows.

Prepare lettuce

Wash the romaine thoroughly and spin dry or pat dry with clean kitchen towels. Trim the stem end and tear the leaves into bite-sized pieces to yield about 3 cups packed.

Assemble salad

Place the torn romaine in a large salad bowl. Add 1 cup croutons.

Dress salad

Pour about half the dressing over the lettuce and croutons (reserve the rest for those who want more). Gently toss with salad tongs or two large spoons until leaves are evenly coated. Add more dressing as needed to taste.

Finish and serve

Sprinkle 1 ounce freshly grated Parmesan over the tossed salad and grind 1/4 teaspoon fresh black pepper on top. Transfer to plates or serve family-style. Garnish with lemon wedges and extra Parmesan shavings if desired.

Serve lemon wedges alongside the salad for squeezing just before eating, and scatter extra Parmesan shavings on top for a more pronounced finish.