Caesar Recipe

Prep the romaine and kale

Wash and thoroughly dry the romaine leaves and kale. Chop or tear romaine into roughly 1–1.5 inch pieces (about 6 cups packed). Remove tough kale stems and stack leaves, roll, and thinly slice into 1/4" ribbons (about 1 cup). Place both greens in a large mixing bowl.

If using store-bought croutons, measure 1 cup. If making quick homemade croutons: toss 2 cups cubed day-old bread with 1 tbsp olive oil, a pinch of salt and pepper; bake at 375°F (190°C) on a sheet pan for 8–10 minutes, stirring once, until golden and crisp; let cool and measure 1 cup. Grate 3 tbsp Parmesan; reserve optional Parmesan shards for garnish.

Make the dressing

In a medium bowl or jar, combine 1 tbsp mayonnaise and 2 tbsp Greek yogurt for body and stability. Add 2 tsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp anchovy paste, and 1 finely grated garlic clove. Whisk to combine. Slowly drizzle in 3 tbsp extra-virgin olive oil while whisking to emulsify into a smooth dressing. Season with 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust: more lemon for brightness, more anchovy or Worcestershire for savory depth, or a touch more olive oil if too tangy.

Add about two-thirds of the dressing (start with ~2 tbsp) to the bowl with the greens. Using tongs, toss gently but thoroughly to coat leaves evenly. Add the remaining dressing a little at a time until you reach desired coating—classic Caesar is lightly coated, not drenched.

Add 1 cup croutons and 3 tbsp grated Parmesan to the dressed greens. Toss gently to combine so croutons are distributed and cheese clings to leaves.

Plate the salad onto individual plates or a large serving bowl. Top with reserved Parmesan shards if using and an extra twist of black pepper. Serve immediately so croutons remain crisp.