Caesar Salad Recipe
Crisp romaine lettuce tossed with Caesar dressing, grated Parmesan and crushed croutons, topped with shredded Parmesan cheese.
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Ingredients
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Salad
Caesar dressing
Garnish / optional
Method
Salad
Prepare lettuce
Wash the romaine hearts thoroughly under cold water. Shake off excess water and spin in a salad spinner or pat dry with clean kitchen towels. Trim any browned edges and chop the hearts into bite-sized pieces to measure about 6 cups.
Place the chopped romaine in a large salad bowl and set aside while you prepare the dressing so leaves are dry and crisp.
Add shredded Parmesan (1 cup) and crushed croutons (1 cup) to the bowl, but do not toss with dressing yet. Reserve a small handful (about 2 tablespoons) of croutons and 2 tablespoons of shredded Parmesan for final topping if desired.
Caesar dressing
Make dressing
In a medium bowl, combine 1 tablespoon mayonnaise and 2 tablespoons Greek yogurt. Whisk in 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce until smooth.
Add 2 finely minced anchovy fillets (optional) and 1 minced garlic clove. Whisk thoroughly to incorporate. While whisking, slowly drizzle in 3 tablespoons extra-virgin olive oil to emulsify the dressing into a creamy consistency.
Stir in 2 tablespoons grated Parmesan and 1 teaspoon salt. Taste and adjust: add more lemon for brightness, a pinch of salt if needed, or additional Worcestershire for depth. If the dressing is too thick, whisk in 1–2 teaspoons of water to reach desired consistency.
If you prefer a smoother dressing, blend all dressing ingredients in a small food processor or blender for 10–15 seconds.
Assemble & serve
Toss salad
Pour about half of the dressing over the romaine, Parmesan, and croutons in the large bowl. Using salad tongs or two large spoons, toss gently but thoroughly to coat leaves. Add additional dressing to taste (reserve some to avoid overdressing) and toss again until evenly coated.
Taste and season with freshly ground black pepper (about 1 teaspoon) and additional salt if necessary.
Transfer the tossed salad to a serving platter or keep in the bowl. Sprinkle the reserved 2 tablespoons shredded Parmesan and reserved crouton handful on top for a crunchy finish. Garnish with lemon wedges and optional whole anchovy fillets.
Serve immediately so croutons remain crisp. Leftover dressing can be stored in an airtight container in the refrigerator for up to 4 days.