Caesar Salad Recipe

Prepare lettuce

Remove outer leaves if wilted. Cut the romaine head crosswise into 2–3 inch pieces or tear by hand into bite-sized pieces. Rinse thoroughly under cold water to remove grit, then spin in a salad spinner or pat dry with clean kitchen towels until mostly dry.

Assemble salad

Place the dried romaine into a large serving bowl. Add 3/4 cup of the freshly grated Parmesan and the croutons. Hold off on the pepper until after tossing with dressing so it distributes evenly.

Finish and serve

Pour the desired amount of dressing over the salad (start with about 4–6 tablespoons), then toss gently but thoroughly so every leaf is coated. Taste and add more dressing if needed. Sprinkle the remaining Parmesan on top and finish with freshly ground black pepper to taste. Serve immediately.

Mince anchovies and garlic

If using anchovy fillets packed in oil, drain them briefly and finely mince with the garlic on a cutting board, then use the flat side of a knife to mash into a paste. This helps the flavors meld smoothly into the dressing.

Whisk base

In a medium bowl, combine the mayonnaise, minced anchovy-garlic paste, Dijon mustard, Worcestershire sauce, lemon juice, and grated Parmesan. Whisk until smooth and uniform.

Emulsify with oil

While whisking continuously, drizzle in the extra-virgin olive oil in a slow, steady stream until the dressing is glossy and slightly thickened. Taste and season with salt (start with 1/2 tsp and add to taste) and additional lemon juice if you prefer more brightness.

Adjust and chill

If making ahead, cover and refrigerate for up to 2 days to let flavors meld. Bring to cool room temperature and whisk again before using. If too thick after chilling, whisk in 1–2 teaspoons of water or extra lemon juice to loosen.