Caesar Salad Recipe

Wash romaine thoroughly, dry completely (use a salad spinner or paper towels). Chop or tear into bite-sized pieces and place in a large bowl.

Add thinly sliced red onion, 1 cup croutons, and 3 tablespoons grated Parmesan to the bowl. Reserve extra Parmesan and croutons for finishing if desired.

Season salad lightly with 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper; toss gently after dressing is added (see dressing steps).

Make the dressing (by hand)

In a medium bowl, combine 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste and 1 minced garlic clove. Whisk until smooth.

While whisking continuously, drizzle in 3 tablespoons extra-virgin olive oil to emulsify and slightly thicken the dressing.

Stir in 2 tablespoons freshly grated Parmesan and 1/4 teaspoon salt. Taste and adjust: add more lemon for brightness, more anchovy paste or Worcestershire for umami, or a pinch of sugar if too tart.

If you prefer a thinner dressing, whisk in 1–2 teaspoons of cold water until desired consistency is reached. Refrigerate dressing up to 24 hours; bring to room temperature and whisk again before using.

Grilled Chicken

If using chicken breast (about 6–8 oz), pound to even thickness if needed, rub with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Preheat grill or grill pan to medium-high heat. Grill 5–7 minutes per side, until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain.

Seared Steak

For steak, pat dry and rub with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Preheat a cast-iron skillet or grill to high. Sear 3–4 minutes per side for medium-rare (times vary by thickness). Rest 5–7 minutes, then slice thinly across the grain.

Sautéed Shrimp

For shrimp, toss with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side until opaque and pink. Remove from heat.

Add 3–4 tablespoons of prepared Caesar dressing to the salad bowl (start with less; you can add more to taste). Toss thoroughly so lettuce is evenly coated.

Arrange sliced protein (if using) on top or toss with the salad. Sprinkle additional grated Parmesan and reserved croutons over the top.

Finish with a grind of black pepper. Serve immediately.