Caesar Salad Recipe

Prepare lettuce

Wash romaine thoroughly, spin or pat dry. Trim core and tear or chop into roughly 1- to 2-inch pieces. Combine chopped large romaine and optional baby leaves in a large salad bowl. If using cherry tomatoes, halve them and add to the bowl.

Preheat and season

Preheat oven to 375°F (190°C). In a bowl toss the bread cubes with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt until evenly coated.

Toast

Spread the cubes in a single layer on a baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden and crisp. Cool slightly before using.

Mince anchovies and garlic

Finely mince the anchovy fillets and garlic together on a cutting board, then use the side of the knife to mash into a paste. This distributes flavor through the dressing.

Emulsify dressing

In a medium bowl combine 1 tablespoon mayonnaise and 2 tablespoons Greek yogurt. Add the anchovy-garlic paste, 1 teaspoon Dijon mustard, 2 tablespoons lemon juice, 1 teaspoon Worcestershire sauce, and 1 tablespoon grated Parmesan. Whisk to combine. Slowly stream in 3 tablespoons olive oil while whisking to create a smooth emulsion. Taste and season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper; adjust lemon, salt, or anchovy to your preference.

Combine salad

Add the cooled croutons and about half (roughly 2 tablespoons) of the grated Parmesan to the bowl with the lettuce. Pour about half of the dressing over the salad and toss gently but thoroughly with salad tongs until leaves are evenly coated. Add more dressing as needed to taste (usually 2–3 tablespoons more).

Plate and garnish

Transfer dressed salad to serving plates or leave in the bowl. Sprinkle remaining grated Parmesan and the shaved Parmesan on top. Add a grind of fresh black pepper and, if desired, an anchovy fillet on each portion for presentation.