Caesar Salad Recipe

Wash and dry lettuce

Remove core from romaine heads, separate leaves, rinse thoroughly under cold water to remove grit. Spin in a salad spinner or pat dry with clean kitchen towels until leaves are mostly dry.

Tear lettuce

Tear romaine leaves into bite-sized pieces (about 1½–2 inch pieces). Place torn leaves into a large mixing bowl and set aside in the refrigerator while making the dressing so they stay crisp.

Prepare tomatoes

Rinse grape tomatoes and pat dry. If tomatoes are larger than bite size, halve them; otherwise leave whole.

Measure croutons and cheese

Measure 1½ cups of croutons. Grate or shave 3 oz Parmesan; reserve about 1 oz for finishing and the rest to toss with the salad.

Mince the garlic finely or grate it on a microplane. In a medium bowl, combine ½ cup mayonnaise, 2 tbsp Greek yogurt, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp anchovy paste and the minced garlic.

Whisk the mixture until smooth. Slowly drizzle in 3 tbsp extra-virgin olive oil while whisking to emulsify the dressing. Season with ½ tsp kosher salt and ¼ tsp freshly ground black pepper. Taste and adjust: add a little more lemon for brightness, anchovy paste for umami, or salt/pepper to balance.

If the dressing is too thick, thin with 1–2 tsp water or more lemon juice until it reaches a pourable, creamy consistency. Refrigerate dressing up to 2 hours if making ahead; bring to close to room temperature before tossing so it coats leaves evenly.

Remove the bowl of torn romaine from the refrigerator. Add the grape tomatoes and 1½ cups croutons to the bowl.

Add about 3 oz (most of the prepared amount) of grated/shaved Parmesan to the bowl, reserving ~1 oz for garnish.

Add dressing: start with about 4–5 tbsp of dressing for 2 heads of romaine. Pour dressing evenly over the greens and use tongs to toss gently but thoroughly, coating leaves without wilting them. Add more dressing, 1 tbsp at a time, until desired coverage is reached (typically 5–7 tbsp total).

Taste and adjust seasoning. If needed, add a small pinch of salt or another grind of black pepper and toss once more.

Plate the salad: transfer tossed salad to a serving bowl or divide among plates. Sprinkle the reserved ~1 oz Parmesan over the top and add a few extra croutons and tomato halves for presentation.