Spinach Caesar Salad Recipe

Prepare dressing

In a medium bowl, combine mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste (or minced anchovies) and minced garlic. Whisk until smooth.

While whisking continuously, slowly drizzle in the extra-virgin olive oil to emulsify the dressing until creamy and slightly thickened.

Season the dressing with salt and freshly ground black pepper. Taste and adjust acidity or salt — add up to 1 tsp more lemon juice or a pinch more salt if needed. If the dressing is too thick, thin with 1–2 teaspoons of water.

Cover and refrigerate for at least 10 minutes to allow flavors to meld (or up to 2 days).

Wash and dry the baby spinach and romaine (if using) thoroughly in a salad spinner or by patting with paper towels. Excess water will thin the dressing and make croutons soggy.

Place the spinach and romaine in a large mixing bowl. Add 2 tablespoons of the shaved or grated Parmesan and the croutons.

Pour 4–6 tablespoons of the prepared Caesar dressing over the greens (start with less; you can always add more). Toss gently but thoroughly with salad tongs until leaves are evenly coated and croutons are distributed.

Taste and adjust: add more dressing, lemon juice, salt or pepper as desired. If you like more cheesiness, sprinkle additional grated Parmesan and gently toss once more.

Transfer the dressed salad to a serving bowl or divide among plates. Top with remaining Parmesan shavings.

Garnish with lemon wedges on the side and serve immediately so greens remain crisp.

If using grilled chicken: slice warm grilled chicken breasts and arrange on top of the dressed salad. If using soft-boiled eggs: peel, halve, and place on salad just before serving.

Serve the Spinach Caesar Salad immediately. Leftover dressing can be stored in the refrigerator in an airtight container for up to 2 days.