Caesar Salad Recipe

Prepare lettuce

Wash romaine hearts under cold water to remove dirt. Spin or pat dry thoroughly. Chop or tear into bite-size pieces and place in a large mixing bowl.

Add cheese and croutons

Add 3 tablespoons shredded Parmesan and 1 cup croutons to the bowl with the romaine. Hold off tossing until dressing is ready so croutons remain crisp if desired.

Finish and serve

When dressing is ready, pour desired amount (about 3–4 tablespoons per serving) over the lettuce and gently toss until evenly coated. Top with additional shredded Parmesan if desired (reserve a small extra pinch). Grind 1/4 tsp black pepper over the tossed salad and serve immediately.

In a small bowl or the jar of a blender, combine 1/2 cup mayonnaise, 2 tablespoons plain Greek yogurt, 2 finely minced anchovy fillets, and 1 grated garlic clove. Whisk (or pulse) until smooth.

Add 2 teaspoons fresh lemon juice, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon Worcestershire sauce. Whisk to combine.

Slowly drizzle in 2 tablespoons olive oil while whisking (or run blender briefly) to emulsify. Stir in 2 tablespoons grated Parmesan and 1/4 teaspoon salt. Taste and adjust: add more lemon for brightness, salt for seasoning, or a little water (1–2 tsp) to thin if too thick.

Chill briefly (optional)

For best flavor meld, cover and chill dressing 10–15 minutes. If chilled, give it a quick whisk before tossing with the salad.