Classic Caesar Recipe

Prepare lettuce

Trim core from romaine heads, separate leaves, discard any wilted outer leaves. Rinse leaves under cold water, dry thoroughly using a salad spinner or clean kitchen towels. Tear or chop into 1½–2 inch pieces and place in a large mixing bowl.

Add croutons and 3/4 cup of freshly grated Parmesan to the bowl; hold remaining Parmesan for garnish.

In a medium bowl or a wide-mouthed jar, combine the minced anchovy fillets and minced garlic. Using the back of a spoon or a fork, mash them into a paste.

Add the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and 1 tablespoon grated Parmesan to the anchovy-garlic paste. Whisk until smooth.

Slowly drizzle in 2 tablespoons extra-virgin olive oil while whisking vigorously to emulsify the dressing. Season with kosher salt and freshly ground black pepper to taste. Taste and adjust lemon, salt, or Worcestershire as desired.

If dressing is too thick, whisk in up to 1–2 tablespoons cold water to reach desired consistency. Refrigerate if not using immediately; bring to room temperature before tossing with lettuce.

If adding chicken, pat breasts dry and season both sides with 1/2 tsp salt and 1/2 tsp black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat.

Cook chicken 5–6 minutes per side (depending on thickness) until golden brown and internal temperature reaches 74°C (165°F). Remove to a cutting board and let rest 5 minutes, then slice thinly against the grain.

Add 3/4–1 cup of the prepared dressing to the bowl with the lettuce, croutons, and grated Parmesan. Toss gently but thoroughly until leaves are evenly coated. Add more dressing if desired, a tablespoon at a time.

Plate the salad, top with remaining grated Parmesan and additional cracked black pepper. If using chicken, arrange sliced chicken over the salad. Serve immediately.