Caesar Salad Recipe

Prepare lettuce

Remove outer leaves if wilted. Cut romaine heads lengthwise into quarters, then rinse thoroughly under cold water to remove grit. Spin or pat dry until mostly moisture-free. Tear leaves into bite-sized pieces and place in a large salad bowl.

Add cheese and croutons

Reserve about 2 tablespoons of the 1 cup grated Parmesan for garnish. Add the remaining Parmesan (about 7/8 cup) and the 2 cups croutons to the bowl with the lettuce.

Add optional protein

If using grilled chicken, slice the cooked breasts thinly and set aside to add after tossing with dressing.

Mash anchovies and garlic

On a cutting board, sprinkle the minced garlic with a pinch of salt and use the flat side of a chef’s knife to smush the garlic into a paste. Add the anchovy fillets and continue to mash until a smooth paste forms.

Emulsify dressing

In a medium bowl, combine the mashed anchovy-garlic paste, 1 cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Whisk to combine. While whisking vigorously, slowly drizzle in 3 tablespoons olive oil to create a smooth, slightly thick dressing. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust acidity (add up to 1 tablespoon more lemon juice) or salt as needed.

Optional lighter variation

If you prefer a lighter dressing, whisk 1/2 cup plain Greek yogurt with 1/2 cup mayonnaise instead of 1 cup mayonnaise, keeping other proportions the same.

Pour roughly 3/4 of the dressing over the lettuce, Parmesan and croutons in the large bowl. Use salad tongs to toss quickly and evenly, coating leaves but not drowning them. Add more dressing to taste (reserve leftover dressing for another use).

Arrange sliced grilled chicken on top if using. Sprinkle reserved Parmesan and an extra 1/4 to 1/2 teaspoon black pepper over the salad. Serve immediately so croutons remain crisp.