Caesar Salad Recipe

Wash the romaine lettuce thoroughly under cold water. Shake off excess water and pat dry with a clean kitchen towel or use a salad spinner. Trim off the root end and any damaged outer leaves.

Chop or tear the romaine into bite-size pieces (about 1–1½ inches). Transfer to a large salad bowl and refrigerate briefly while making croutons and dressing so the leaves stay crisp.

If using cherry tomatoes, halve them and add to the bowl with the lettuce just before dressing.

Prepare and Toast

Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet. Drizzle with 3 tbs olive oil, sprinkle garlic powder and 1 tsp salt, and toss to coat evenly.

Arrange the bread cubes in a single layer and bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool. Croutons can be made a day ahead and stored in an airtight container.

Make the Dressing

In a medium bowl, whisk together 1 cup mayonnaise, 2 tbs olive oil, 3 tbs fresh lemon juice, 1 tsp Dijon mustard, and 1 tsp Worcestershire sauce until smooth.

Add the finely minced anchovy fillets (or 1 tsp anchovy paste) and 2 grated garlic cloves. Whisk to combine. Season with 1 tsp freshly ground black pepper and up to 1 tsp kosher salt to taste (remember Parmesan is salty).

Stir in 1 cup freshly grated Parmesan cheese until incorporated. Taste and adjust lemon, salt, or anchovy as needed. If the dressing is too thick, whisk in up to 1–2 tbs water to reach desired consistency. Chill the dressing for 10 minutes if time allows to let flavors meld.

Remove the chilled romaine bowl from the refrigerator. Add about ¾ of the dressing to the lettuce (reserve some to serve on the side) and toss gently but thoroughly so leaves are evenly coated. Add more dressing if you prefer a heavier coating.

Toss in about half of the croutons so they begin to absorb some dressing but remain crisp. Sprinkle ½ cup of the shaved Parmesan into the salad and toss lightly to combine.

Transfer salad to a serving platter or leave in bowl. Top with remaining croutons and the remaining ½ cup shaved Parmesan. Grind additional black pepper over the top and serve with lemon wedges for those who want extra acidity.

Optional: If using grilled chicken, arrange sliced warm chicken over the salad before serving.