Caesar Salad Recipe

Prepare lettuce

Remove any brown or wilted outer leaves from the romaine. Cut each head lengthwise into quarters, then slice crosswise into 1–1.5 inch wide pieces. Rinse under cold water, shake off excess water and spin dry in a salad spinner or pat dry with clean kitchen towels. Properly dry leaves help dressing cling.

Assemble base

Place the dried, torn or chopped romaine into a large salad bowl. Add 1 cup of croutons and 2 tablespoons of shaved or grated Parmesan. If using cooked chicken, arrange the sliced pieces over the lettuce.

Just before serving, grind the freshly ground black pepper over the assembled salad and tuck lemon wedges around the bowl for squeezing at the table.

Mince anchovies and garlic

Drain the anchovy fillets and place on a cutting board. Finely mince the anchovies with a pinch of salt using the flat of a knife to form a paste. Mince the garlic very finely or grate it on a microplane.

Combine base ingredients

In a medium bowl, whisk together 1 cup mayonnaise, the anchovy paste, minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 2 tablespoons fresh lemon juice until smooth.

Finish dressing

Whisk in 3 tablespoons extra-virgin olive oil in a slow steady stream until the dressing is glossy and emulsified. Stir in 2 tablespoons grated Parmesan and 1 teaspoon salt. Taste and adjust: add more lemon juice for brightness, more salt for seasoning, or a pinch of pepper if desired.

If you prefer a thinner dressing, whisk in 1–2 teaspoons of cold water until desired consistency is reached. Refrigerate the dressing if not using immediately; it will keep in an airtight container for up to 3 days.

Spoon 3–4 tablespoons of dressing over the assembled salad (or to taste). Using tongs, toss the lettuce, croutons, and Parmesan gently but thoroughly so each leaf is coated. Add additional croutons and a final sprinkle of Parmesan on top.

Serve immediately with lemon wedges on the side. Offer extra freshly ground black pepper at the table.