Caesar Salad Recipe

Prepare lettuce

Remove any wilted outer leaves from the romaine. Slice each head crosswise into 1- to 1.5-inch wide pieces, or tear into bite-sized pieces. Rinse in cold water, then spin dry in a salad spinner or pat thoroughly with clean kitchen towels until mostly dry.

Assemble salad

Place the dried romaine in a large salad bowl. Add 1/2 cup of the grated Parmesan and the croutons. Hold off on the remaining cheese until after tossing so you can finish with a garnish.

Mince anchovies and garlic

If anchovies are whole fillets, drain and finely mince them. Peel and mince the garlic clove very finely, or smash into a paste with the side of a knife and then chop.

Combine dressing ingredients

In a medium bowl, whisk together the mayonnaise, Greek yogurt, minced anchovies, minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, and 2 tablespoons extra-virgin olive oil until smooth and emulsified. Season with 1/4 tsp kosher salt and 1/4 tsp freshly grated black pepper. Taste and adjust: add up to 1 tsp more lemon juice for brightness or a pinch more salt if needed.

Adjust consistency

If the dressing is too thick, whisk in up to 1 tablespoon of warm water, 1 teaspoon at a time, until it reaches a pourable but still-coating consistency.

Dress the salad

Pour about half the dressing over the romaine, Parmesan and croutons in the large bowl. Using salad tongs or clean hands, toss briskly until leaves are evenly coated. Add more dressing a little at a time until the leaves are lightly but thoroughly dressed (you may not need all the dressing).

Transfer the tossed salad to a serving bowl or leave in the mixing bowl. Sprinkle the remaining 1/4 cup Parmesan over the top. Grind 1/2 tsp fresh black pepper over the salad and drizzle 1 tsp olive oil if desired. Serve immediately with lemon wedges on the side to squeeze over individual portions.