Caesar Recipe

Wash romaine heads thoroughly. Shake off excess water and refrigerate on a towel or spin in a salad spinner until mostly dry.

Trim the stem ends, then slice each head lengthwise into 1- to 1½-inch-wide ribbons or halve the heads for larger leaves, depending on presentation.

If using slab bacon, cook until crisp (pan-fry or bake at 400°F / 200°C for 12–18 minutes), drain on paper towels, then chop into small bacon bits. Alternatively use pre-cooked bacon bits and measure out 3 tbs.

Measure out 1½ cups crisp croutons and 3 oz shaved Parmesan (use a vegetable peeler to shave from a wedge if needed). Reserve lemon juice for finishing.

Combine base

In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon Worcestershire sauce until smooth.

Add savory elements

Stir in 1 tablespoon minced garlic (or 1 clove minced), 2 tablespoons finely chopped anchovy fillets, and 2 tablespoons grated Parmesan until fully incorporated.

Season & adjust

Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust acidity or salt — add an extra 1/2 teaspoon lemon juice for brighter flavor or a pinch more salt if needed. If dressing is too thick, whisk in up to 1 tablespoon water or olive oil to reach desired consistency.

In a large mixing bowl, place the prepared romaine (about 2 heads, torn or chopped as preferred). Add 1½ cups croutons and 3 tablespoons cooked bacon bits.

Pour approximately 1/2 to 2/3 cup of the Caesar dressing over the lettuce (start with less; you can always add more). Toss gently but thoroughly with tongs or salad servers so leaves are evenly coated without wilting.

Taste and add additional dressing, lemon juice (use the reserved 1 tablespoon if desired), or a pinch more salt and pepper to balance. If you prefer a heavier Parmesan presence, fold in an extra tablespoon of grated Parmesan into the tossed salad.

Transfer to a serving bowl or individual plates. Finish by scattering the 3 oz shaved Parmesan on top and a light grind of black pepper. Serve immediately so croutons remain crisp.