Caesar Salad Recipe
Crisp romaine hearts tossed in house-made Caesar dressing with crunchy croutons, shaved parmesan, and anchovies for bold flavor.
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Ingredients
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Salad
Croutons
Caesar Dressing
Method
Croutons
Preheat
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.
Place the bread cubes in a large bowl. Drizzle with 3 tablespoons olive oil, sprinkle garlic powder and 1 teaspoon kosher salt. Toss until cubes are evenly coated.
Spread the bread cubes in a single layer on the prepared baking sheet. Bake for 10–12 minutes, tossing once halfway through, until golden brown and crisp. Remove from oven and let cool. Croutons will crisp further as they cool.
Caesar Dressing
In a medium bowl, combine 1 cup mayonnaise and 1 tablespoon Greek yogurt (if using). Whisk until smooth.
Add 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1 teaspoon anchovy paste (or the finely minced anchovy). Whisk to incorporate.
Stir in 2 minced garlic cloves and 1 ounce grated Parmesan. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add more lemon for brightness, more anchovy paste for umami, or a pinch of sugar if it tastes too sharp.
If the dressing is too thick, thin it with 1–2 teaspoons water or additional lemon juice until it reaches a creamy, pourable consistency. Refrigerate for at least 10 minutes to allow flavors to meld (or up to 24 hours).
Salad Assembly
Trim the romaine hearts: remove any wilted outer leaves, then slice each head lengthwise into quarters (or tear into bite-sized pieces). Rinse and dry thoroughly in a salad spinner or with paper towels; excess water will dilute the dressing.
Place the dried romaine into a large mixing bowl. Add about 3/4 of the prepared croutons (reserve some for garnish).
Pour 1/2 to 3/4 cup of the Caesar dressing over the greens (start with less; you can always add more). Gently toss with tongs until every leaf is lightly coated. Taste and add more dressing if desired.
Transfer the tossed salad to a serving bowl or individual plates. Sprinkle the shaved Parmesan evenly over the top, add the remaining croutons for crunch, and arrange the 6 anchovy fillets on top or serve them on the side for guests to add as desired.
Finish with a few grinds of fresh black pepper. Serve immediately.