Caesar Salad Recipe

Prepare lettuce

Remove any wilted outer leaves from the romaine. Slice the heads lengthwise into quarters, then chop crosswise into bite-size pieces (about 1 to 1.5-inch pieces). Rinse thoroughly in cold water and spin dry in a salad spinner or pat very dry with clean kitchen towels. Dry leaves ensure the dressing clings properly.

Assemble base

Place the dried, chopped romaine into a large salad bowl. Add 1/2 cup of the grated parmesan and the croutons. Reserve the remaining parmesan to finish the salad.

Season

Just before serving, grind the freshly ground black pepper over the assembled greens (about 1 tsp) and toss lightly after adding dressing.

Prepare anchovy-garlic paste

On a cutting board, sprinkle a pinch of salt over the garlic clove. Using the flat side of a chef's knife, smash the garlic into a paste. Finely mince the anchovy fillets, then chop together with the garlic and scrape into a small bowl. Alternatively, place them in a mortar and pestle and pound to a smooth paste.

Emulsify dressing

In a medium bowl, add the anchovy-garlic paste, Dijon mustard, Worcestershire sauce, lemon juice, and egg yolk (or mayonnaise). Whisk until combined. Slowly drizzle in the extra-virgin olive oil in a thin stream while whisking vigorously to create a smooth, slightly thickened emulsion. Taste and season with 1/2 teaspoon fine sea salt and additional lemon or salt as desired.

Adjust consistency and flavor

If the dressing is too thick, whisk in 1 to 2 teaspoons of warm water to loosen. Taste and adjust acidity with more lemon juice (1/2 tsp increments) or salt. Final dressing should be creamy, tangy, and savory with a noticeable but not overpowering anchovy-garlic presence.

Dress the salad

Pour about half the dressing over the romaine, parmesan, and croutons. Using salad tongs or clean hands, toss thoroughly to coat leaves evenly. Add more dressing in small increments until leaves are lightly but evenly coated (you may not need the whole batch). Reserve any extra dressing for serving.

Finish and serve

Sprinkle the remaining 1/4 cup of grated parmesan over the tossed salad and give one gentle final toss. Plate or present in the large bowl, finish with a few extra grinds of black pepper. Serve immediately so croutons remain crisp.