Caesar Salad Recipe

Prepare greens and fennel

Wash and dry the mixed café greens thoroughly using a salad spinner or paper towels. Trim any thick stems. Thinly slice the fennel bulb (use a mandoline or a sharp knife) to yield about 1/2 cup; reserve a few fennel fronds for garnish.

Cook bacon

Place the bacon slices in a cold skillet and cook over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer cooked bacon to a paper towel-lined plate to drain and cool; when cooled, chop into 1/2-inch pieces.

Assemble base

In a large salad bowl, combine the dried mixed greens, sliced fennel, chopped bacon and croutons. Hold off on adding cheese and dressing until just before serving.

Garnish with whole anchovies and Parmesan

Reserve whole anchovies for garnish: arrange 1–2 whole anchovies per serving on top of the dressed salad (see final assembly). Grate Parmesan fresh and have it ready to toss with or sprinkle over the salad just before serving.

Mince anchovy fillets (if using) and garlic together finely and place in a medium bowl. Mash them to a paste with the side of a spoon or a fork.

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

While whisking, slowly drizzle in the extra-virgin olive oil to emulsify the dressing. Season with kosher salt and freshly ground black pepper. Taste and adjust lemon, salt or anchovy to preference. The dressing should be creamy, tangy and slightly savory from the anchovy.

If the dressing is too thick, thin with 1–2 teaspoons of cold water or additional lemon juice until it reaches a loose but clingy consistency suitable for coating leaves.

Just before serving, spoon 3–4 tablespoons of dressing over the salad bowl for the full recipe (adjust to taste). Toss gently but thoroughly so the greens and fennel are evenly coated. Add more dressing in small increments if needed.

Fold in about 1/3 cup of the grated Parmesan so it clings to the leaves; reserve the rest for finishing. Add croutons and chopped bacon and toss lightly to distribute.

Plate the salad into 4 servings. Place 1–2 whole anchovies on top of each plated portion (or serve whole anchovies on the side for guests to add themselves). Sprinkle remaining Parmesan and a few fennel fronds for garnish. Finish with a light crack of black pepper if desired.

Serve immediately so the croutons remain crisp.