Caesar Salad (small) Recipe

Prepare anchovies and garlic

Mince the anchovy fillets finely and crush/mince the garlic clove into a paste (use the side of a knife with a pinch of salt to help). This builds the flavor base of the dressing.

Emulsify dressing

In a medium bowl, whisk together 0.5 cup mayonnaise, 2 tbsp Greek yogurt, 2 tbsp olive oil, minced anchovies, minced garlic, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and 2 tbsp fresh lemon juice until smooth and slightly thick. Continue whisking for about 30 seconds to create a cohesive emulsion.

Finish dressing

Stir in 2 tbsp grated Parmesan and 1/4 tsp salt, then taste. Adjust acidity with an extra 1/2 tsp lemon juice or balance with a pinch more salt as needed. If dressing is too thick, whisk in up to 1 tbsp water (or olive oil) to reach desired pouring consistency. Grind in 1/4 tsp black pepper at the end.

Chill briefly (optional)

Cover and refrigerate dressing for 10–15 minutes if time allows to let flavors meld; otherwise proceed to assemble salad.

Prepare lettuce

Tear or chop washed Romaine into bite-sized pieces to measure about 6 cups. Spin or pat dry thoroughly so dressing adheres well.

Combine salad components

Place the dried Romaine in a large bowl. Add 3 cups croutons and 1 cup freshly grated Parmesan.

Dress the salad

Pour about half of the dressing over the salad (start with ~3–4 tbsp depending on preference). Toss gently but thoroughly with salad servers until leaves are evenly coated. Add more dressing as needed to taste—typically 3–6 tbsp total for a small salad serving.

Plate and finish

Divide the dressed salad into portions (see servings). Sprinkle a little extra grated Parmesan and a final crack of black pepper over each portion. Serve immediately so croutons remain crisp.