Ceasar Salad Recipe

Prepare lettuce

Trim root ends of romaine, discard outer wilted leaves. Rinse leaves under cold water, spin or pat dry thoroughly, then chop or tear into 1½–2 inch pieces. Place in a large salad bowl and chill briefly if desired.

Grate cheese

Finely grate ¾ cup Parmesan for the salad. Reserve 2 tablespoons of finely grated Parmesan to add to the dressing (listed separately).

Add croutons: Just before serving, add 2 cups croutons to the bowl so they stay crisp.

Add lemon: Cut the fresh lemon in half; reserve for dressing and optional final squeeze at the end.

Prepare anchovies and garlic

If anchovies are in oil, drain them and transfer to a cutting board. Sprinkle with a pinch of salt and mince finely with the garlic cloves. Use the side of a chef's knife to mash them into a loose paste.

Emulsify dressing

In a medium bowl or small food processor, combine the mashed anchovy-garlic paste, ½ cup mayonnaise, ¼ cup Greek yogurt, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbsp fresh lemon juice, 2 tbsp grated Parmesan, ½ tsp salt, and ½ tsp freshly ground black pepper. Whisk or pulse until smooth.

Incorporate oil

While whisking constantly (or with the processor running), drizzle in 3 tbsp extra-virgin olive oil slowly to create a smooth, slightly thick dressing. Taste and adjust seasoning: add a squeeze of the reserved lemon half for brightness, more salt or pepper as needed.

If the dressing is too thick, thin with 1–2 teaspoons of water or more lemon juice, adding a little at a time until desired consistency is reached.

Dress the salad

Pour about half the dressing over the prepared romaine and use salad tongs to toss gently but thoroughly, ensuring leaves are evenly coated. Add more dressing to taste, but avoid overdressing — classic Caesar is lightly coated.

Add cheese and croutons

Sprinkle the ¾ cup grated Parmesan over the tossed lettuce, add the 2 cups croutons, and toss gently one more time to combine.

Add protein (optional)

If using cooked chicken, arrange the sliced chicken breast over the salad or toss in for a composed Caesar salad with protein. If using capers, scatter them sparingly across the top.

Final check: Taste one leaf and adjust with a final squeeze of lemon, additional black pepper, or a light sprinkle of salt if needed.

Serve immediately on chilled plates so croutons remain crisp.