Caesar Salad Recipe

Prepare aromatics

Peel and finely mince 1 garlic clove. Finely chop the anchovy fillets (or measure 1 tsp anchovy paste).

Emulsify base

In a medium bowl, combine 3 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Whisk until smooth.

Add flavor and oil

Add the minced garlic and anchovies to the mixture, then whisk in 2 tablespoons extra-virgin olive oil in a slow steady stream to create a creamy emulsion.

Finish dressing

Whisk in 2 tablespoons fresh lemon juice, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning — add a little more lemon if it needs brightness or a pinch more salt if flat. If the dressing is too thick, whisk in 1–2 teaspoons of water to reach desired consistency.

Prepare lettuce

Remove outer leaves if wilted. Cut off the stem base and slice each romaine head lengthwise into quarters, then chop crosswise into bite-sized pieces (about 1–1.5 inch). Rinse thoroughly in cold water, shake off excess water, and spin dry in a salad spinner or pat dry with clean towels. Excess water will dilute the dressing.

Toss lettuce with dressing

Place the dried romaine in a large bowl. Add about three-quarters of the dressing and gently toss with tongs until leaves are evenly coated. Add more dressing as needed to lightly coat without saturating.

Add cheese and croutons

Sprinkle 3/4 cup of finely grated Parmesan over the dressed lettuce and add 2 cups croutons. Toss gently once more to distribute. Reserve about 1/4 cup Parmesan and a handful of croutons for garnish.

Plate and garnish

Divide salad among serving plates or bowls. Sprinkle the reserved Parmesan and croutons on top and finish with 1 teaspoon freshly ground black pepper, or to taste. Serve immediately so croutons stay crunchy.