Caesar Salad Recipe

Prepare lettuce

Remove outer leaves if wilted. Trim root ends of romaine heads, then separate leaves. Rinse leaves thoroughly under cold water, shake off excess water and spin dry in a salad spinner or pat dry with clean kitchen towels until mostly dry.

Chop and chill

Roughly chop or tear the romaine into 1- to 2-inch pieces. Place in a large salad bowl and chill briefly in refrigerator while you finish the dressing if desired (keeps leaves crisp).

Add cheese and croutons

Just before serving, add 3/4 cup of the shaved or grated Parmesan and the croutons to the bowl with the lettuce. Reserve remaining Parmesan for finishing.

Prep anchovies and garlic

Mince the garlic cloves finely. Drain anchovy fillets and finely chop them or mash into a paste using the side of a knife or the back of a spoon. Combining the anchovies and garlic first helps distribute their flavor evenly.

Emulsify base

In a medium bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice and olive oil until smooth and slightly glossy.

Incorporate anchovy-garlic

Add the minced garlic and mashed anchovies to the mayonnaise mixture and whisk thoroughly until fully incorporated. The mixture should be creamy with small flecks of anchovy and garlic.

Season and adjust

Stir in 1 tablespoon grated Parmesan, 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add more lemon juice for brightness, more salt for seasoning, or a touch more olive oil to loosen the dressing if it’s too thick.

Optional smoother dressing

For an extra-smooth emulsion, transfer the mixture to a blender or use an immersion blender and blend briefly until silky. If too thick, add up to 1–2 tablespoons water to reach desired consistency.

Dress the salad

Remove chilled lettuce bowl. Pour about 3/4 cup of the dressing over the lettuce (reserve some dressing for guests to add if desired). Using salad tongs or clean hands, toss the lettuce gently but thoroughly until leaves are evenly coated.

Finish with cheese and croutons

Toss in the croutons (if not already added) and the remaining 1/4 cup Parmesan. Taste a leaf and add more dressing, lemon juice or salt/pepper if needed.

Optional protein and garnish

Top with sliced grilled chicken if using, sprinkle capers if desired, and add lemon wedges on the side. Optionally shave additional Parmesan over the top with a vegetable peeler.

Serve

Serve immediately so croutons stay crisp. Leftover dressing can be refrigerated in a sealed container for up to 4–5 days.