Hill Street Caesar Salad Recipe

Prepare lettuce

Remove outer leaves of the romaine if wilted. Cut the head into quarters lengthwise, then slice crosswise into 1-inch ribbons. Rinse under cold water, shake off excess, and spin dry in a salad spinner or pat dry with towels.

Prepare tomatoes and cheese

Halve the cherry tomatoes. If using a block of Parmesan, shave or grate about 1 cup (packed) using a microplane or vegetable peeler for some larger ribbons and some fine shavings.

Assemble base

Place the dried romaine in a large mixing bowl. Add the halved cherry tomatoes and 1/2 cup of the Parmesan. Toss lightly to combine and set aside while you finish the dressing and croutons.

Mash anchovies and garlic

On a cutting board, sprinkle the garlic with a pinch of salt and use the flat of a knife to smash to a paste. Chop the anchovy fillets finely and then mash them together with the garlic into a coarse paste. Alternatively, use a mortar and pestle.

Emulsify dressing

In a medium bowl, combine the anchovy-garlic paste, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar. Whisk until smooth. Slowly whisk in the olive oil to create a slightly glossy emulsion. If the dressing is too thick, whisk in water 1 tablespoon at a time to reach a pourable but creamy consistency.

Season dressing

Taste and add 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Adjust acidity with more lemon juice or vinegar if desired. Chill briefly (5–10 minutes) if you prefer the dressing cold before tossing.

Prepare chicken (optional)

If adding grilled chicken, pound each breast to even thickness (about 3/4 inch) for even cooking. Brush both sides with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Grill chicken

Preheat a grill or grill pan over medium-high heat. Grill the chicken 4–6 minutes per side, until an instant-read thermometer reads 165°F (74°C) or juices run clear. Let rest 5 minutes, then slice thinly against the grain into strips. Keep warm until serving.

Dress the salad just before serving: drizzle about 3/4 cup of the dressing over the romaine, tomatoes, and Parmesan in the large bowl (you may not need all the dressing—add gradually to taste). Toss gently but thoroughly so every leaf is coated.

Add croutons and cheese: sprinkle the 1.5 cups croutons and the remaining Parmesan over the tossed salad. Toss once more gently to distribute. If using protein, arrange the sliced grilled chicken on top.

Plate and garnish: divide the salad among 4 plates or bowls. Add a lemon wedge to each for extra brightness and a final crack of black pepper over the top. Serve immediately so croutons remain crisp.