Large Caesar Salad Recipe

Rinse the romaine heads under cold water, shake off excess, dry thoroughly using a salad spinner or clean kitchen towels. Chop or tear into bite-sized pieces and place in a large salad bowl.

If using cherry tomatoes, halve them and add to the bowl. Reserve the grated Parmesan for final assembly.

Preheat oven to 375°F (190°C). Spread the bread cubes on a baking sheet in a single layer.

In a small bowl, whisk together 3 tbsp olive oil, garlic powder, salt, and black pepper. Drizzle evenly over the bread cubes and toss so cubes are lightly coated.

Bake for 10–12 minutes, tossing once halfway through, until golden brown and crisp. Remove from oven and cool slightly; set aside.

In a medium bowl, mash the minced anchovy fillets with the back of a spoon until a paste forms (or use anchovy paste). Add the minced garlic and mash together briefly.

Add the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and olive oil. Whisk until smooth and emulsified.

Season with salt and freshly ground black pepper. Taste and adjust acidity with more lemon juice or seasoning if desired. If you prefer a thinner dressing, whisk in 1–2 tsp water or extra lemon juice.

If adding grilled chicken, flatten the chicken breasts slightly to even thickness (about 3/4 inch) using a meat mallet or rolling pin between plastic wrap.

Rub both sides of the chicken with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp salt, and 1 tsp black pepper. Let sit at room temperature for 10 minutes while the grill or grill pan heats.

Preheat a grill or heavy skillet over medium-high heat. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove and let rest 5 minutes, then slice thinly across the grain. Squeeze a lemon slice over the sliced chicken.

Add most of the croutons and about half of the grated Parmesan to the bowl with the romaine.

Pour dressing over the salad starting with 3/4 of the dressing; toss gently to coat evenly. Add more dressing to taste—Caesar should be creamy but not drenched.

Transfer the tossed salad to a large serving platter or keep in the bowl. Top with the remaining Parmesan and remaining croutons for crunch.

If using grilled chicken, arrange the sliced chicken over the top of the salad. Serve immediately with lemon wedges on the side.