Caesar Salad Recipe

Prepare Romaine

Wash the romaine heads thoroughly in cold water to remove grit. Dry completely (use a salad spinner or clean towels). Trim root ends, then core and chop each head into roughly 1- to 1.5-inch pieces. Place chopped romaine into a large chilled catering bowl or containers.

Add cherry tomatoes: halve or leave whole depending on size. Scatter over the romaine.

Add croutons and half (2 cups) of the grated Parmesan to the salad bowl. Reserve remaining Parmesan for finishing.

Combine Base Ingredients

In a large mixing bowl or food-service container, add mayonnaise, Dijon mustard, Worcestershire sauce, minced anchovies (or anchovy paste), minced garlic, lemon juice and olive oil. Whisk vigorously until the mixture is smooth and emulsified.

Season and Adjust

Season with salt and freshly ground black pepper. Taste and adjust: add more lemon for brightness, more anchovy for umami, or a little extra olive oil if too thick. For catering quantities, blend with an immersion blender for 20–30 seconds to ensure a silky texture and full emulsion.

Chill the dressing covered in the refrigerator for at least 30 minutes to allow flavors to meld. Dressing can be held up to 48 hours refrigerated.

Tossing for Individual Service: When ready to serve, pour enough dressing over the romaine (approximately 1/4 cup dressing per head of romaine, adjust to taste) and gently toss with tongs until leaves are evenly coated. Add remaining grated Parmesan and toss briefly to incorporate.

Protein option: If using grilled chicken or shrimp, arrange sliced chicken or shrimp on top of portions after tossing. If serving family-style, place protein in a separate tray with serving utensils so guests can add their preferred amount.

Finish & Garnish: Sprinkle additional cracked black pepper and shaved or grated Parmesan over the top. Add extra croutons at the time of service to keep them crisp.

Storage & Holding: Keep dressed salad chilled and serve within 1–2 hours for best texture. Keep leftover dressing refrigerated up to 48 hours. Keep proteins in covered pans at appropriate holding temperatures until service.