Caesar Salad Recipe

Prepare anchovy-garlic paste

Place the 2 anchovy fillets and minced garlic on a cutting board. Sprinkle a pinch of kosher salt over them and use the flat side of a chef's knife to press and scrape repeatedly until they form a smooth paste (about 30–45 seconds).

Whisk base

In a medium bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, and lemon juice. Whisk until smooth and slightly glossy.

Incorporate anchovy paste and oil

Add the anchovy-garlic paste and grated Parmesan to the mayonnaise mixture. While whisking constantly, slowly drizzle in the extra-virgin olive oil to emulsify and create a creamy dressing.

Season and adjust

Taste the dressing and season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. If it tastes too thick, whisk in 1–2 teaspoons of cold water to reach desired consistency. Adjust lemon, salt, or Worcestershire to taste.

Cover and refrigerate the dressing for at least 15 minutes to let flavors meld. Stir again before using.

Prepare lettuce

Tear or chop the washed and thoroughly dried romaine into bite-sized pieces and place in a large salad bowl.

Add tomatoes and croutons

Add the halved cherry tomatoes (if using) and croutons to the bowl with the lettuce.

Dress the salad

Spoon about 1/2 to 3/4 cup of the prepared Caesar dressing over the salad (reserve extra dressing for those who want more). Starting with less prevents overdressing. Toss gently but thoroughly so the leaves are evenly coated.

Add Parmesan and finish

Sprinkle the 1 cup of freshly grated or shaved Parmesan over the tossed salad. Toss once gently to distribute. Grind 1 tsp fresh black pepper over the top; taste and add more dressing or salt if desired.

Serve immediately so the croutons remain crisp.