Classic Caesar Recipe

Prep the romaine

Remove any wilted outer leaves from the romaine. Slice each heart crosswise into 1–1½ inch ribbons or chop to preferred bite size. Rinse under cold water, shake off excess water, and spin or pat dry thoroughly with a clean towel or salad spinner.

Toss with dressing and toppings

Place the dried romaine in a large mixing bowl. Add about two-thirds of the grated Parmesan and the croutons. Pour 3–4 tablespoons of the prepared dressing over the greens, then toss gently but thoroughly to coat. Add more dressing as needed to achieve a creamy coating but avoid overdressing — the leaves should be lightly and evenly coated.

Finish and serve

Transfer the tossed salad to a serving bowl or individual plates. Sprinkle the remaining Parmesan over the top, grind a little fresh black pepper to taste, and add lemon wedges on the side. Offer extra croutons and dressing on the side if desired.

Combine base ingredients

In a medium bowl, whisk together the mayonnaise and Greek yogurt until smooth.

Add flavor components

Stir in the lemon juice, Dijon mustard, Worcestershire sauce, minced anchovy fillets (or anchovy paste), minced garlic, and salt. Whisk until fully incorporated.

Emulsify with oil and adjust seasoning

While whisking vigorously, slowly stream in the extra-virgin olive oil to slightly thin and emulsify the dressing. Taste and adjust seasoning with additional salt, lemon juice, or Worcestershire as needed. If the dressing is too thick, thin with 1–2 teaspoons of water or more lemon juice to reach desired consistency. Refrigerate for at least 10 minutes to let flavors meld before using; dressing will keep in an airtight container in the refrigerator for up to 4 days.

If using lemon wedges, serve alongside the salad so diners can add a squeeze of fresh lemon. Add extra grated Parmesan at the table for finishing, if desired.