Caesar Salad Recipe

Prepare lettuce

Wash romaine leaves thoroughly under cold water. Dry completely using a salad spinner or clean kitchen towels. Chop or tear into roughly 1- to 2-inch pieces and place in a large salad bowl.

Add cheese and croutons

Reserve about 2 tablespoons of the grated Parmesan for finishing. Add the remaining Parmesan (approximately 1 cup) to the bowl with the lettuce. Add the croutons to the bowl but keep them separate from the dressing until tossing to maintain some crunch.

Season

Lightly sprinkle freshly ground black pepper over the lettuce and set aside until ready to toss with dressing.

Combine base ingredients: In a medium bowl or a jar, add 1 cup mayonnaise, 1 tablespoon Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste, and 1 clove minced garlic.

Emulsify: Whisk the mixture briefly, then slowly drizzle in 2 tablespoons extra-virgin olive oil while whisking to create a smooth, slightly thickened emulsion. Alternatively, secure the jar lid and shake vigorously until well combined.

Finish and taste: Stir in 2 tablespoons freshly grated Parmesan and 1 teaspoon salt. Taste and adjust: add more lemon for brightness, more salt for seasoning, or a pinch more anchovy paste for umami as desired.

Chill briefly (optional): For best flavor melding, refrigerate the dressing for 10–15 minutes, or use immediately if short on time.

Dress the salad: Add 3 to 4 tablespoons of dressing to the bowl with lettuce, Parmesan, and croutons for a full coating. Toss gently and taste. Add additional dressing 1 tablespoon at a time until desired coverage is achieved (typically 4–6 tablespoons for a full salad, 1–2 tablespoons for a side).

Plate and finish: Transfer tossed salad to serving plates or bowls. Sprinkle the reserved 2 tablespoons of Parmesan over the top and finish with a grind of fresh black pepper.

Serve: Serve immediately so the croutons remain crisp. Offer extra dressing on the side if desired.