Caesar Recipe

Prepare lettuce

Tear the washed and dried romaine into bite-sized pieces (about 3 cups packed). Place in a large bowl and chill briefly if desired so leaves are crisp.

Add cheeses and croutons

Add 1 cup shaved Parmesan, 2 tablespoons grated Pecorino Romano, and 1 cup Parmesan garlic croutons to the bowl with the romaine. Toss lightly to combine so ingredients are evenly distributed.

Dress and toss

Pour 3 to 4 tablespoons of the housemade Caesar dressing over the salad (start with less; you can add more to taste). Using tongs, toss the romaine, cheeses, and croutons until leaves are evenly coated but not soggy. Taste and adjust: add more dressing if needed, or a pinch more salt/pepper.

Finish and serve

Transfer the dressed salad to a serving bowl or plates. Sprinkle the optional extra 2 tablespoons shaved Parmesan and 1 teaspoon freshly cracked black pepper over the top. Serve immediately so croutons remain crisp.

Prepare anchovies and garlic: Finely mince the 2 anchovy fillets and 2 garlic cloves together on a cutting board, or smash them into a paste using the flat side of a chef's knife or a mortar and pestle. This ensures a smooth, evenly distributed umami flavor.

Emulsify base: In a medium bowl, combine 3 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce. Whisk until smooth.

Incorporate anchovy-garlic: Add the anchovy-garlic paste to the mayonnaise mixture and whisk until fully combined and slightly creamy.

Slowly add oil to emulsify: While whisking continuously, slowly drizzle in 4 tablespoons extra-virgin olive oil to create a smooth, emulsified dressing. The dressing should thicken slightly and become glossy. If it looks too thick, whisk in 1 teaspoon of warm water at a time to reach desired consistency.

Season: Stir in 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add more lemon juice for brightness, more anchovy for saltiness/umami, or more olive oil if you prefer a milder flavor.

Rest and store: Refrigerate the dressing in a covered container for at least 15 minutes to allow flavors to meld. Dressing will keep in the refrigerator for up to 5 days; bring to near room temperature and whisk before using if it thickens.

Final seasoning: Right before serving, top the salad with the optional extra shaved Parmesan and freshly cracked black pepper. Serve immediately so croutons remain crisp.