Classic Ceasar Salad Recipe

Prepare lettuce

Wash romaine lettuce thoroughly under cold water. Spin in a salad spinner or pat dry with clean kitchen towels until very dry. Tear or chop into bite-sized pieces (about 3 cups packed). Transfer to a large salad bowl and chill briefly if desired.

Add cheese and croutons

Right before serving, add 1/2 cup of the grated Parmesan to the lettuce and toss lightly to combine. Reserve remaining Parmesan for topping. Add 1 cup of croutons and gently toss once more after dressing is added.

Serve with lemon (optional)

If using, cut lemon into wedges and serve alongside the salad so diners can add a splash of fresh lemon juice to taste.

Combine base ingredients

In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup Greek yogurt until smooth and uniform.

Add flavorings

Whisk in 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 minced garlic clove, 1/2 teaspoon anchovy paste, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon salt. Taste and adjust seasoning — add a little more lemon for brightness, more anchovy paste for umami, or a pinch more salt if needed.

Thin dressing if needed

If the dressing is too thick for tossing, whisk in up to 1 tablespoon cold water (add a little at a time) until you reach a pourable, coat-the-leaves consistency.

Dress the salad

Pour about half of the dressing over the prepared lettuce and Parmesan in the salad bowl. Toss gently but thoroughly to coat leaves evenly. Add the croutons and remaining dressing as needed (or serve extra on the side). Taste and adjust with salt, pepper or lemon juice if necessary.

Finish and serve

Plate the salad onto individual plates or leave in the serving bowl. Sprinkle remaining 1/4 cup grated Parmesan over the top and add extra croutons if desired. Serve immediately so croutons remain crisp.