Chuck’s Size Caesar Recipe

Prepare anchovy-garlic paste

On a cutting board, sprinkle a pinch of kosher salt over the minced garlic. Use the flat side of a chef's knife to press and scrape the garlic with the minced anchovy fillets until they form a smooth paste (about 20–30 seconds). This mellows the garlic and disperses the anchovy evenly.

In a medium bowl, combine the anchovy-garlic paste, mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar, lemon juice and the 1 tablespoon of grated Parmesan. Whisk until smooth and uniform.

While whisking, slowly drizzle in the 2 tablespoons of extra-virgin olive oil to emulsify the dressing. Season with kosher salt and freshly ground black pepper. Taste and adjust acidity with more lemon juice or salt as needed.

Cover the dressing and refrigerate for at least 15 minutes to let flavors meld. Dressing can be made up to 48 hours ahead; stir or whisk before using.

Cook the bacon: In a skillet over medium heat, cook the 4 thick-cut bacon slices until crisp (about 6–8 minutes), turning as needed. Transfer to a paper towel–lined plate to drain and cool, then chop into bite-sized pieces.

Prepare lettuce: If not already done, wash and thoroughly dry romaine hearts (a salad spinner works best). Tear leaves into roughly 2–3 inch pieces and place into a large chilled salad bowl.

Assemble salad: Add the chopped, cooled bacon and 1 cup of croutons to the bowl with the romaine.

Dress the salad: Drizzle about 3/4 cup of the prepared Caesar dressing over the lettuce mixture (start with less — you can add more). Using salad tongs or two large forks, toss gently but thoroughly until leaves are evenly coated. Add more dressing if desired, up to the remaining amount.

Finish and serve: Sprinkle the 1 cup shredded Parmesan over the tossed salad and toss once more briefly to distribute. Taste and season with a few grinds of black pepper and, if desired, squeeze a lemon wedge over individual servings. Serve immediately.