Caesar Salad Recipe

Prepare lettuce

Wash the romaine leaves thoroughly under cold water. Spin in a salad spinner or pat dry with clean towels until crisp. Tear or chop into bite-sized pieces (about 3 cups packed). Chill briefly if desired.

Cook and prepare bacon

If bacon is not cooked, cook 4 slices in a skillet over medium heat until crisp (about 6–8 minutes), turning as needed. Drain on paper towels, let cool slightly, then chop into bite-sized pieces.

Assemble salad

In a large bowl, combine the prepared romaine, chopped bacon, and croutons. Reserve the shredded Parmesan to add after tossing with dressing (about 1 cup).

Final seasoning

After tossing with dressing (see dressing steps), finish with a grind of fresh black pepper (about 1/4 tsp) and additional lemon wedges at the table if desired.

Combine aromatics

In a medium bowl, add the minced anchovy fillets (or anchovy paste), minced garlic, Dijon mustard, and Worcestershire sauce. Stir to form a paste. This builds the savory backbone of the dressing.

Emulsify base

Whisk in the mayonnaise (and Greek yogurt if using half-and-half) until smooth. Add the fresh lemon juice and continue whisking to combine.

Finish dressing

Slowly drizzle in the extra-virgin olive oil while whisking vigorously to emulsify. Stir in the grated Parmesan and season with 1/4 tsp salt. Taste and adjust: add more lemon for brightness, salt for seasoning, or a little extra Worcestershire or anchovy for more umami.

Dress the salad

Add 3 to 4 tablespoons of dressing to the large bowl with romaine, bacon, and croutons. Toss gently but thoroughly so leaves are evenly coated. Add most of the shredded Parmesan (reserve 2–3 tablespoons for garnish). If the salad seems dry, add additional dressing 1 tablespoon at a time until desired coating is reached.

Serve

Transfer to a serving bowl or individual plates. Sprinkle remaining shredded Parmesan over the top, add a crack of fresh black pepper, and serve immediately with lemon wedges on the side.