Caesar Salad Recipe

Prepare lettuce

Wash romaine hearts thoroughly under cold water to remove grit. Pat dry with a clean kitchen towel or use a salad spinner until leaves are very dry. Trim off root ends, halve each heart lengthwise, then slice crosswise into 1- to 1½-inch ribbons or leave quarters whole for a more rustic presentation.

Place the prepared romaine in a large salad bowl. Hold off on adding cheese and croutons until after dressing is added and tossed.

Just before serving, add grated Romano cheese and croutons (quantity per preference) to the dressed lettuce and finish with a few grinds of black pepper and lemon wedges on the side.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.

Toss the bread cubes in a bowl with 3 tbs olive oil, minced garlic, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Spread the cubes in a single layer on the prepared baking sheet. Bake 10–14 minutes, stirring once halfway through, until golden-brown and crisp. Remove from oven and cool on the sheet; they will crisp further as they cool.

Taste a cooled crouton and adjust seasoning if desired. Reserve until ready to toss with salad.

In a medium bowl, combine 1 cup mayonnaise and 2 tbs Greek yogurt. Whisk until smooth.

Add 1 tsp anchovy paste, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tbs freshly grated Romano (or Parmesan), 2 tbs fresh lemon juice, and 1 finely minced garlic clove. Whisk to combine.

Season with 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Whisk again. Taste and adjust: add more lemon for brightness, a pinch more anchovy paste for umami, or a little water (up to 2 tbs) to thin to desired consistency.

If making ahead, cover and refrigerate. Bring to near-chill (10–15 minutes at room temperature) before tossing with lettuce so dressing is pliable but still cold.

Add 3–4 tbs of dressing per head-equivalent of romaine (start with less; you can always add more) to the large bowl holding the lettuce. Toss gently but thoroughly so leaves are evenly coated. Add grated Romano cheese (about 1/2 to 3/4 cup) and half the croutons, toss once more to distribute.

Transfer to serving plates or a platter. Top with remaining croutons and a light dusting of additional grated Romano. Grind fresh black pepper over the top and serve immediately with lemon wedges.

Leftover dressing keeps in an airtight container in the refrigerator for up to 4 days. Store croutons separately at room temperature in a sealed container to keep crispness.