Classic Caesar Recipe

Prepare lettuce and tomatoes

Wash and thoroughly dry romaine lettuce. Chop into roughly 1-inch pieces and place in a large salad bowl. Rinse cherry tomatoes, pat dry, and halve. Add tomatoes to the bowl with the lettuce.

Add cheese and croutons

Reserve 2 tablespoons of grated Parmesan for garnish. Add the remaining Parmesan (about 14 tablespoons) and croutons to the bowl with the lettuce and tomatoes. Toss lightly to combine so the components are distributed.

Combine base ingredients

In a medium bowl or a jar, combine mayonnaise and Greek yogurt. Add lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic.

Add anchovy and seasoning

Finely mince the anchovy fillets (or measure anchovy paste) and add to the mixture. Whisk or shake vigorously until the anchovy is fully incorporated. Season with salt and freshly ground black pepper.

Emulsify with olive oil

While whisking continuously, slowly stream in the olive oil to slightly emulsify the dressing and give it a glossy, creamy texture. Taste and adjust lemon, salt, or pepper as needed. The dressing should be creamy, tangy, and slightly salty.

Chill briefly (optional)

For best flavor melding, refrigerate the dressing for 10–15 minutes before using, or use immediately if short on time.

Add 3/4 of the prepared dressing to the bowl with the lettuce, tomatoes, Parmesan, and croutons. Toss gently but thoroughly until all leaves are evenly coated. Add more dressing by tablespoons if a creamier coating is desired.

Transfer the tossed salad to a serving bowl or individual plates. Sprinkle the reserved 2 tablespoons of Parmesan over the top and finish with an extra grind of black pepper to taste. Serve immediately so croutons remain crisp.