Caesar Salad Recipe

Prepare lettuce

Trim and discard the root end of each romaine head, then remove outer leaves if wilted. Slice each head lengthwise into 1-inch ribbons or chop into bite-size pieces. Rinse under cold water, spin or pat dry thoroughly with a clean towel or salad spinner.

Assemble base

Place the dried romaine into a large salad bowl. Sprinkle 1/2 cup of grated Parmesan and 2 cups of croutons over the lettuce. Reserve remaining Parmesan for finishing.

Season

Lightly grind about 1 tsp of fresh black pepper over the assembled salad and set aside while you make the dressing.

Mince and combine anchovy and garlic

If using anchovy fillets, finely mince them on a cutting board with the minced garlic to form a paste. If using anchovy paste, place paste and minced garlic in a small bowl.

Emulsify dressing

In a medium bowl, whisk together 1 cup mayonnaise, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and the anchovy-garlic paste until smooth and slightly thickened.

Finish dressing

Whisk in 1 tablespoon grated Parmesan and 1 teaspoon salt. Taste and adjust: add more lemon for brightness, salt or anchovy for savory depth, or a teaspoon of water to loosen if too thick.

Add 3/4 of the prepared dressing to the salad bowl (reserve the rest to serve or for those who want extra). Using salad tongs or two large spoons, toss the lettuce, croutons, and Parmesan quickly but gently until leaves are evenly coated. Add more dressing as needed to reach desired coating.

Plate the salad onto individual plates or keep in the bowl. Sprinkle the remaining 1/2 cup grated Parmesan over the top and finish with another light grind of black pepper. Garnish with lemon wedges and sliced grilled chicken if using.

Serve immediately so croutons remain crisp.