Classic Caesar Salad Recipe

Prep anchovies and garlic

Mince the anchovy fillets finely. Mince or grate the garlic cloves so they incorporate smoothly into the dressing.

In a medium bowl, combine the minced anchovies, minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, mayonnaise, and grated Parmesan. Whisk until smooth and uniform.

While whisking constantly, slowly drizzle in the olive oil to emulsify the dressing. Continue whisking until the dressing thickens slightly and becomes glossy.

Taste and season with kosher salt and freshly ground black pepper. Adjust lemon juice, salt, or anchovy to taste (add another half anchovy if you prefer it saltier/umami-forward). If dressing is too thick, thin with 1–2 teaspoons of cold water.

Cover and refrigerate the dressing for at least 15 minutes to let flavors meld. Bring back to near fridge temperature before serving (5–10 minutes at room temperature) so it mixes easily with the lettuce.

If using whole romaine hearts, core and slice each heart lengthwise into 1-inch strips; if using leaves, tear into bite-size pieces. Make sure lettuce is very dry—use a salad spinner or pat with paper towels. Place 8 cups of lettuce in a large salad bowl.

Add 1 cup of croutons and about two-thirds of the freshly grated Parmesan to the bowl with the lettuce.

Start by adding about 3–4 tablespoons of dressing to the lettuce. Toss gently but thoroughly with tongs or clean hands to coat the leaves evenly. Add more dressing, 1 tablespoon at a time, until leaves are lightly but evenly coated (you may not need all the dressing).

Taste a leaf; adjust seasoning with a light sprinkle of salt or a twist of black pepper if desired. Toss again briefly.

Plate the salad on individual plates or a large platter. Sprinkle the remaining grated Parmesan over the top and scatter any remaining croutons.

If using grilled chicken, arrange sliced chicken over the salad. Serve with lemon wedges on the side to squeeze over the salad for brightness.