Caesar Salad Recipe

In a medium bowl, combine minced anchovy fillets and grated garlic. Use the back of a spoon to mash them into a rough paste.

Add mayonnaise, Dijon mustard, Worcestershire sauce, and lemon juice to the anchovy‑garlic paste. Whisk until smooth.

Slowly whisk in 2 tablespoons extra-virgin olive oil to loosen the dressing and give it shine. Taste and adjust seasoning with salt and freshly ground black pepper.

Stir in 1 tablespoon grated Parmesan. If dressing is too thick, whisk in remaining 1 tablespoon olive oil or a teaspoon of water to reach desired consistency. Refrigerate while you prepare the other components; bring back to room temperature before tossing.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.

In a large bowl, toss bread cubes with 3 tablespoons olive oil, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly coated.

Spread the bread cubes in a single layer on the prepared baking sheet. Bake 10–14 minutes, stirring once halfway through, until golden brown and crisp. Remove and let cool; croutons will crisp further as they cool.

If using chicken, slice cooked breasts into thin strips and keep warm or chilled as desired.

Place the washed and thoroughly dried romaine lettuce in a large salad bowl. Drying is important so dressing clings rather than dilutes.

Add about two-thirds of the dressing to the lettuce. Using salad tongs or clean hands, toss gently and evenly to coat the leaves. Add more dressing to taste — aim for a light, glossy coating rather than drowning the lettuce.

Toss in the cooled croutons and about half of the grated/shaved Parmesan. Toss once more to distribute.

Transfer the salad to a serving platter or keep in the bowl. Sprinkle remaining Parmesan over the top and finish with a crack of fresh black pepper. Arrange sliced chicken on top if using.

Serve immediately so croutons remain crisp.