Caesar Recipe

Prepare the lettuce

Remove outer leaves if wilted. Cut the romaine heads lengthwise into quarters, then crosswise into bite-sized pieces (about 1 to 1.5-inch pieces). Rinse thoroughly under cold water, shake off excess water and spin or pat dry until mostly dry.

Place the dried romaine in a large salad bowl and set aside until the dressing is ready.

Add the croutons to the bowl with the lettuce shortly before serving so they remain crunchy.

Sprinkle the 3 tablespoons grated Pecorino Romano over the dressed salad and toss (reserve a little for garnish).

Make the classic Caesar dressing

In a medium bowl or a mortar, mash the anchovy fillets and garlic together into a coarse paste with the back of a spoon or a pestle. If using a food processor or blender, pulse briefly to combine.

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

While whisking constantly, slowly drizzle in the 3 tablespoons of extra-virgin olive oil to emulsify the dressing. The dressing should thicken slightly and become glossy.

Season with 1/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity or seasoning with more lemon juice or salt if needed.

Pour about half of the dressing over the prepared romaine and toss gently but thoroughly so the leaves are evenly coated. Add more dressing by tablespoonfuls until the desired coverage is reached (usually 3–6 tablespoons for 2 heads of romaine).

Add the croutons and toss once more to combine.

Finish with the reserved grated Pecorino and the extra Pecorino shavings as a garnish. Grind a little extra black pepper over the top and serve with lemon wedges on the side.

Serve immediately so the lettuce stays crisp and croutons remain crunchy.