Caesar Salad Recipe

Wash and dry the romaine lettuce thoroughly. Chop or tear into bite-size pieces and place into a large mixing bowl.

Add croutons to the bowl.

Add 2 tablespoons of the grated Parmesan to the lettuce and toss lightly to combine; reserve remaining Parmesan for garnish.

When ready to serve, add the sliced grilled chicken (or grilled tofu) on top, drizzle with dressing, and gently toss to coat. Finish with remaining Parmesan and freshly ground black pepper. Serve with lemon wedges.

Prepare dressing

In a medium bowl, combine mayonnaise, chopped anchovy fillets (omit for vegetarian), minced garlic, Dijon mustard, Worcestershire sauce, and lemon juice. Whisk until smooth.

Slowly whisk in the extra-virgin olive oil in a steady stream to emulsify the dressing. Stir in the 2 tablespoons of grated Parmesan. Taste and season with salt and more lemon juice if needed.

If you prefer a thinner dressing, whisk in 1–2 tablespoons of water or additional lemon juice to reach desired consistency. Refrigerate until ready to use (up to 2 days).

Pat chicken thighs dry. In a small bowl, mix 1 tablespoon olive oil, 1/2 teaspoon minced garlic, lemon zest, and salt and pepper to taste.

Rub the marinade all over the chicken thighs and let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Preheat grill or grill pan to medium-high. Grill chicken thighs 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice thinly against the grain.

Press tofu for 20–30 minutes to remove excess moisture. Slice into 1/2-inch slabs and lightly brush with olive oil, salt, and pepper.

Grill or pan-sear tofu on medium-high heat 3–4 minutes per side until golden and grill marks appear. Slice and use as a chicken substitute in the salad.