Regular Caesar Recipe

Prepare aromatics

In a medium bowl, mash the minced garlic and chopped anchovy fillets together with the back of a spoon or a fork until they form a rough paste. This helps the anchovy dissolve into the dressing for a smooth, savory base.

Emulsify yolks and flavorings

Add the egg yolks, lemon juice, Dijon mustard and Worcestershire sauce to the garlic-anchovy paste. Whisk vigorously until the mixture is smooth and slightly thickened.

Slowly add oils to form an emulsion

While whisking constantly, very slowly drizzle in the extra-virgin olive oil and then the neutral oil in a thin steady stream. Continue whisking until all oil is incorporated and the dressing is glossy and thick. If it becomes too thick, whisk in 1 teaspoon of warm water at a time until desired consistency is reached.

Finish dressing

Whisk in the grated Parmesan, then season with salt and freshly ground black pepper to taste. Taste and adjust acidity with more lemon juice (1 tsp at a time) or salt as needed. If using raw egg yolks is a concern, you can temper them by whisking a tablespoon of warm water into the yolks before adding oil, or use pasteurized eggs.

Prepare lettuce: Remove outer leaves if wilted, core and slice the Romaine lengthwise if desired, then tear into bite-sized pieces. Rinse thoroughly and spin-dry or pat completely dry; excess water will thin the dressing.

Dress the salad: Place the dried Romaine in a large bowl. Add about half of the dressing and toss gently to coat leaves evenly. Add more dressing to taste — a classic Caesar is well-coated but not swimming.

Add croutons and cheese: Sprinkle the croutons and the shaved or thinly sliced Parmesan over the dressed lettuce. Toss lightly once more so the croutons begin to absorb some dressing but remain crisp.

Plate and garnish: Divide the salad among serving plates or bowls. Top with additional shaved Parmesan and freshly ground black pepper. Serve immediately with lemon wedges on the side for those who want an extra squeeze.

If adding grilled chicken: Season a boneless skinless chicken breast with salt and pepper. Grill or pan-sear over medium-high heat 6–8 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly and arrange over the finished salad.

Serve immediately: Offer lemon wedges and extra dressing on the side. Enjoy while croutons remain crunchy.