Chopped Caesar Salad Recipe

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or leave unlined if using a good nonstick pan.

In a large bowl, toss the 4 cups bread cubes with 3 tbs extra-virgin olive oil, 1 tbs melted unsalted butter, 2 minced garlic cloves, and 1/2 tsp kosher salt until evenly coated.

Spread the bread cubes in a single layer on the baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove and let cool. Croutons will crisp further as they cool.

In a medium bowl, combine 1/2 cup mayonnaise, 2 tbs Greek yogurt (if using), and 1 minced garlic clove. Whisk to blend.

Add 2 minced anchovy fillets (or 1 tsp anchovy paste), 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbs grated Parmesan, and 1/4 tsp salt. Whisk until smooth.

While whisking, drizzle in 2 tbs extra-virgin olive oil to slightly emulsify and thin the dressing to a pourable consistency. Taste and adjust: add more lemon for brightness, a pinch of salt if needed, or a little water (1 tsp at a time) to loosen.

Wash and dry the romaine lettuce thoroughly. Remove core, then stack leaves and chop finely into bite-size pieces (or roughly 1/2-inch pieces) to create a chopped Caesar texture.

Place the chopped romaine in a large mixing bowl. Add 3/4 cup shaved Parmesan and 1 cup halved cherry tomatoes (if using).

Add croutons to the salad (reserve a small handful for topping if desired). Pour about half of the dressing over the salad, then toss thoroughly with tongs or salad servers to coat. Add more dressing as needed to taste (usually 3–4 tbs additional), but avoid overdressing — the salad should be coated, not swimming.

Transfer the tossed salad to a serving bowl or divide among plates. Garnish with the reserved croutons and additional shaved Parmesan. Grind 1 tsp freshly ground black pepper over the top and serve lemon wedges alongside for extra brightness.