Caesar Salad Recipe

Prepare romaine

Trim the root end of the romaine hearts, remove any damaged outer leaves, and halve each heart lengthwise. Rinse under cold water, shake off excess water, and spin dry in a salad spinner or pat dry with clean kitchen towels. Chill briefly if desired.

Assemble greens

Tear or slice each romaine half into bite-sized pieces (about 2–3 inches). Place the prepared romaine in a large mixing bowl. Add about half of the shaved Parmigiano-Reggiano now; reserve the rest for finishing.

Add croutons

Toss in the croutons and gently combine so they distribute evenly among the leaves. If serving immediately, wait to dress until right before plating to keep croutons crunchy.

Combine base

In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, and fresh lemon juice until smooth.

Add aromatics and anchovy

Add the finely minced anchovy fillets and the minced garlic to the bowl. Use the back of a spoon to mash the anchovy and garlic into the mixture so they nearly dissolve. This builds the classic savory backbone of the dressing.

Emulsify

Slowly whisk in the extra-virgin olive oil in a steady stream until the dressing thickens and becomes glossy. Stir in the grated Parmigiano-Reggiano and season with fresh black pepper and sea salt to taste. Taste and adjust lemon, salt, or pepper as needed. If the dressing is too thick, thin with 1–2 teaspoons of water or more lemon juice.

Chill briefly

For best flavor, refrigerate the dressing for 10–15 minutes to let flavors meld. If using immediately, proceed to dress the salad.

Prepare bread

Preheat the oven to 375°F (190°C). Toss the cubed day-old bread with 2 tablespoons olive oil, garlic powder, and 1/2 teaspoon salt until evenly coated.

Bake

Spread the cubes in a single layer on a baking sheet. Bake 8–12 minutes, tossing once, until golden brown and crisp. Remove from oven and cool slightly before using.

Dress salad

Add 3–4 tablespoons of dressing to the bowl with the romaine and croutons (start with less; you can add more). Using salad tongs or clean hands, toss gently but thoroughly to coat the leaves evenly. Add more dressing as needed—goal is a light, even coating, not drenched greens.

Plate and garnish

Divide the salad among plates or serve family-style. Scatter the remaining shaved Parmigiano-Reggiano over the top. Finish with a few grinds of black pepper and serve lemon wedges alongside for optional brightening.