Caesar Salad Recipe

Prepare and emulsify

In a medium bowl, combine the minced anchovy fillets and minced garlic. Use the back of a spoon to mash them into a rough paste. Add the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar. Whisk until smooth.

While whisking continuously, slowly drizzle in the olive oil to slightly emulsify and loosen the dressing. Season with kosher salt and freshly ground black pepper. Taste and adjust: add more lemon juice for brightness, a pinch more salt for seasoning, or an additional anchovy for umami. Dressing should be creamy and pourable. Refrigerate if not using immediately (keeps 3–4 days).

Preheat oven to 375°F (190°C). Place the bread cubes in a mixing bowl. Drizzle with 2 tablespoons extra-virgin olive oil, sprinkle garlic powder and 1/4 teaspoon salt, and toss until evenly coated.

Arrange the coated bread cubes in a single layer on a baking sheet. Bake for 8–12 minutes, tossing halfway through, until golden brown and crisp. Let cool on the sheet; croûtons will crisp further as they cool.

If you refrigerated the dressing, bring it to near room temperature or whisk to loosen. Place the chopped romaine in a large mixing bowl.

Add about 3/4 of the grated Parmesan to the romaine (reserve the rest for garnish). Add the croûtons.

Start by adding about 3 tablespoons of dressing to the salad and toss gently but thoroughly to coat the leaves. Add more dressing 1 tablespoon at a time until the leaves are evenly coated to your preference (typically 3–5 tablespoons total for 6 cups romaine).

Transfer the dressed salad to a serving bowl or individual plates. Sprinkle the reserved Parmesan over the top, add a crack of fresh black pepper, and serve with lemon wedges on the side for extra brightness.