Caesar Salad Recipe

Wash and dry

Separate Romaine leaves, discard any wilted outer leaves. Rinse under cold water to remove dirt. Spin or pat dry thoroughly — excess water will dilute the dressing and make croutons soggy.

Chop

Trim the stem ends and tear or chop the leaves into bite-sized pieces (roughly 1–2 inch pieces). Place in a large salad bowl and chill briefly while making dressing, if desired.

Grate 3 oz of Parmesan finely for topping. Reserve 1/2 oz finely grated for the dressing.

In a medium bowl, combine 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt. Whisk until smooth.

Add 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Whisk to incorporate.

Mince 2 anchovy fillets (or measure 1 tsp anchovy paste) and 1 clove garlic. Add to the bowl and mash them into the dressing with the back of a spoon or whisk to distribute evenly.

Stir in the reserved 1/2 oz grated Parmesan and 3 tablespoons extra-virgin olive oil in a steady stream while whisking to emulsify. Season with 1/4 teaspoon freshly ground black pepper and about 1/4 teaspoon salt, tasting and adjusting salt or lemon as needed.

If the dressing is too thick, thin with 1–2 teaspoons of cold water or additional lemon juice until it coats the back of a spoon. Refrigerate the dressing for at least 10 minutes to let flavors meld (or up to 24 hours).

If using optional grilled chicken: season breasts with salt and pepper and grill or pan-sear until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.

Add 1.5 cups croutons to the chilled bowl with the prepared Romaine. Pour about half of the dressing over the lettuce and croutons (reserve extra to adjust to taste).

Toss gently but thoroughly with tongs or salad servers until leaves are evenly coated. Add more dressing a tablespoon at a time if needed — the goal is a light, even coating, not soggy leaves.

Toss in 3 oz freshly grated Parmesan and continue to toss gently to distribute. Season with additional salt and freshly ground black pepper if desired.

Top with sliced grilled chicken if using. Sprinkle remaining croutons on top for extra crunch and shave or grate a little extra Parmesan over the finished salad. Serve immediately with lemon wedges on the side.