Caesar Salad Recipe

Prepare lettuce

Wash romaine hearts thoroughly under cold water, then spin or pat dry until leaves are mostly dry. Tear or chop into bite-size pieces and place in a large chilled salad bowl or on a platter.

Cook bacon

Place bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp (about 8–12 minutes). Transfer to a paper-towel-lined plate to drain, then blot excess fat and crumble or cut into 1/2-inch pieces. Reserve 1 tsp rendered bacon fat for flavor in dressing (optional).

Quick-fry capers

Heat 2 tsp extra-virgin olive oil in a small skillet over medium-high heat. Add drained capers and fry until they sizzle and become slightly crisp, about 1–2 minutes. Remove with a slotted spoon to a paper towel to drain and cool.

Crumble croutons

If using large croutons, break or roughly chop them into bite-size pieces. If store-bought bite-size, keep as-is.

Combine base

In a medium bowl, whisk together 1 cup mayonnaise, 4 finely minced anchovy fillets, and 2 minced garlic cloves until smooth.

Season & emulsify

Add 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and 1 tsp freshly ground black pepper. Whisk to combine. While whisking, slowly drizzle in 2 tbsp olive oil to slightly emulsify the dressing. If you reserved 1 tsp bacon fat, whisk it in now for extra smoky flavor (optional). Taste and adjust: add up to 1/2 tsp salt if desired (anchovies and Parmesan add saltiness).

Dress lettuce

Add the prepared romaine to the salad bowl. Pour about 1/2 cup of dressing over the lettuce and gently toss with tongs until leaves are evenly coated. Add more dressing a tablespoon at a time if you prefer a heavier coating; aim for lightly dressed leaves, not drenched.

Add toppings

Scatter crumbled bacon, fried capers, and croutons over the dressed lettuce. Sprinkle 3 tbs freshly grated Parmesan over the top and gently toss once to distribute. Taste and add extra lemon juice, black pepper, or additional Parmesan as desired.

Serve

Transfer to individual plates or serve family-style. Garnish with lemon wedges and an extra 2 tbsp grated Parmesan at the table. Serve immediately so croutons and fried capers remain crisp.