Caesar Salad Recipe

Preheat and prepare bread

Preheat oven to 375°F (190°C). Toss the bread cubes in a large bowl with 3 tbs olive oil, minced garlic, 1 tsp salt and 1/2 tsp black pepper until evenly coated.

Spread the coated bread cubes in a single layer on a baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove and let cool.

Combine base ingredients

In a medium bowl, mash the finely chopped anchovy fillets with a fork (or measure anchovy paste). Add minced garlic and a pinch of kosher salt; continue mashing to form a paste.

Whisk in 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce until smooth.

Gradually whisk in 2 tbs fresh lemon juice and 3 tbs extra-virgin olive oil until the dressing is emulsified. Taste and adjust seasoning with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. If dressing is too thick, whisk in up to 1–2 tbs water to reach desired consistency.

Wash and dry the romaine lettuce thoroughly. Trim core, separate leaves and tear or chop into bite-sized pieces. Place in a large salad bowl.

If using cherry tomatoes, halve them and add to the lettuce.

Add about 3/4 cup of the grated Parmesan to the lettuce and toss lightly to combine.

Drizzle 3–4 tbs of the Caesar dressing over the salad (start conservatively). Toss well so leaves are evenly coated. Add more dressing as needed to taste.

Add the cooled croutons and toss gently to combine so they remain crisp.

Finish by sprinkling remaining Parmesan over the top and a final grind of black pepper. Serve immediately.

If adding grilled chicken: pat chicken breasts dry and rub with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Grill over medium-high heat 6–8 minutes per side (internal temp 165°F / 74°C) depending on thickness, or cook in a skillet until cooked through. Let rest 5 minutes, slice thinly, and arrange over the salad before serving.