Caesar Salad Recipe

Prepare and toast

Preheat oven to 375°F (190°C). Toss the cubed bread with 3 tbs extra-virgin olive oil, 1 tsp garlic powder, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated. Spread in a single layer on a baking sheet.

Bake for 10–12 minutes, stirring halfway, until golden brown and crisp. Remove from oven and cool on the baking sheet — croutons will continue to crisp as they cool. Set aside.

Combine base ingredients

In a medium bowl, whisk together 3 tbs mayonnaise, 2 tbs plain Greek yogurt, 3 tbs grated Parmesan, and 1 tsp Dijon mustard until smooth.

Add flavorings

Whisk in 1 tsp vegetarian Worcestershire sauce and, if using, 1/2 tsp anchovy paste. Add the minced garlic clove and 2 tbs fresh lemon juice; whisk to combine.

Finish and adjust

Slowly drizzle in 2 tbs extra-virgin olive oil while whisking to emulsify. If the dressing is too thick, whisk in up to 1 tbs water to reach a pourable but creamy consistency. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust lemon, salt, or anchovy/Worcestershire to preference. Refrigerate for at least 15 minutes to let flavors meld (optional).

Toss salad

Place 6 cups washed and thoroughly dried Little Leaf lettuce in a large bowl. Add about 3/4 cup of the shaved Parmesan (reserve remaining for finishing) and 3/4–1 cup house-made croutons depending on desired crunch.

Add 3–4 tablespoons of the dressing to the bowl and gently toss the leaves until evenly coated. Add more dressing as needed — aim for a light, even coating, not drenched. Taste and adjust with a squeeze of lemon if desired.

Divide the salad between plates or bowls. Finish each portion with additional shaved Parmesan to taste (about 2 tablespoons per serving), scatter remaining croutons on top, and serve with lemon wedges alongside.