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Ingredients
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Dressing
Salad
Optional Chicken (adds 15 to price)
Method
Dressing
- 1
Combine base
In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, and anchovy paste until smooth.
- 2
Add aromatics and cheese
Stir in minced garlic and 1/2 cup grated Parmigiano-Reggiano until evenly incorporated.
- 3
Emulsify
Slowly whisk in the 3 tablespoons extra-virgin olive oil a little at a time to emulsify the dressing. Season with 1/2 teaspoon black pepper and 1/4 teaspoon salt; taste and adjust lemon, salt, or anchovy to preference. If dressing is too thick, thin with 1–2 teaspoons water or more lemon juice.
Chicken (optional)
- 4
Prep chicken
Pat chicken breasts dry, trim any fat, and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Rub with 1 tablespoon olive oil.
- 5
Cook chicken
Heat a large skillet over medium-high heat until hot. Add the chicken and cook undisturbed 5–6 minutes until golden brown, then flip and cook another 5–6 minutes until internal temperature reaches 74°C (165°F). Remove from pan and let rest 5 minutes, then slice thinly against the grain.
Salad assembly
- 6
Prepare lettuce
Place the 8 cups torn Romaine into a large mixing bowl or individual bowls and add 1 cup croutons.
- 7
Dress salad
Add about 3–4 tablespoons of the prepared dressing to the lettuce and croutons (reserve extra dressing for guests). Toss gently but thoroughly so leaves are evenly coated. Add more dressing as desired — a classic Caesar is lightly dressed, not drenched.
- 8
Finish and serve
Transfer dressed lettuce to a serving bowl or plates. Top with shaved Parmigiano-Reggiano. If using chicken, arrange the sliced chicken over the salad. Grind extra black pepper over the top and serve immediately with additional dressing on the side.