Caesar Salad Recipe

Prepare romaine

Rinse romaine hearts under cold water, shake or spin dry, then chop or tear into roughly 1- to 2-inch pieces. Place in a large bowl and season lightly with salt and pepper; set aside in the refrigerator while you prepare other components.

Prepare and grill kale

Remove tough stems from the kale and chop leaves into bite-size pieces (about 1- to 1.5-inch). Toss the chopped kale with 1 tablespoon lemon juice, 1 teaspoon olive oil and a pinch of salt. Heat a grill pan or cast-iron skillet over medium-high heat until hot. In a single layer, lay the kale on the hot surface and grill for 1–2 minutes per side until slightly charred and wilted (you may do this in batches). Remove to a plate and let cool slightly. Once cooled, toss the grilled kale into the bowl with the romaine.

Preheat the oven to 375°F (190°C). On a baking sheet, toss the bread cubes with 2 tablespoons olive oil, 1 teaspoon minced garlic, and a pinch each of salt and pepper until evenly coated. Spread in a single layer and bake for 10–12 minutes, tossing once halfway, until golden brown and crisp. Remove and cool slightly.

Emulsify dressing

In a medium bowl, mash the chopped anchovy fillets and minced garlic into a paste using the back of a spoon or a fork. Add Dijon mustard, Worcestershire sauce, mayonnaise, and Greek yogurt (if using). Whisk together until smooth.

While whisking constantly, slowly drizzle in the 3 tablespoons olive oil to form a smooth, slightly thick emulsion. Stir in the 2 tablespoons grated Parmesan and the 2 tablespoons fresh lemon juice. Taste and season with salt and freshly ground black pepper as needed. If the dressing is too thick, add a teaspoon of water or additional lemon juice to reach desired consistency.

Add the cooled croutons to the bowl with the romaine and grilled kale. Pour about half the dressing over the greens (reserve extra to serve) and toss gently but thoroughly to coat. Add more dressing to taste — classic Caesar is lightly but evenly dressed, not drenched.

Transfer to a serving bowl or plate. Finish with shaved or grated Parmesan on top and an extra crack of black pepper. Serve immediately with lemon wedges on the side and remaining dressing available for guests.