Caesar Salad Recipe

Prepare anchovies and garlic

Place the minced anchovy fillets and minced garlic in the bowl of a medium mixing bowl. Using the back of a spoon, mash them into a coarse paste.

Add the mayonnaise, grated Parmesan, Dijon mustard, Worcestershire sauce and lemon juice to the anchovy-garlic paste. Whisk until smooth and combined.

Slowly drizzle in the extra-virgin olive oil while whisking to emulsify the dressing. The dressing should be creamy and slightly thickened.

Season with kosher salt and freshly ground black pepper to taste. Taste and adjust lemon, salt or Worcestershire as needed. Refrigerate until ready to use (can be made up to 24 hours ahead).

If using romaine hearts, halve lengthwise then chop into bite-sized pieces. Thoroughly dry the lettuce using a salad spinner or clean kitchen towel so the dressing adheres.

Place the chopped romaine in a large mixing bowl. Add the croutons.

Pour about three-quarters of the dressing over the lettuce and croutons. Toss gently with tongs or salad servers until evenly coated. Add more dressing a little at a time until you reach your preferred level of coating.

Transfer the dressed salad to a serving bowl or plates. Sprinkle the shaved Parmesan over the top and finish with a twist of freshly ground black pepper.

If desired, squeeze the juice of half a lemon over the salad for extra brightness just before serving.

If adding chicken, pound each chicken breast to an even thickness (about 1/2 inch) so it cooks evenly.

Brush the breasts with 1 tablespoon olive oil and season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Heat a grill pan or outdoor grill over medium-high heat. When hot, grill the chicken 4–6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain.

Top the assembled salad with the sliced grilled chicken and serve immediately.