Salade César Recipe

Prepare and toast

Preheat the oven to 375°F (190°C). In a bowl, toss the bread cubes with 2 tbs olive oil, minced garlic, 1 tsp kosher salt, and 1 tsp black pepper until evenly coated. Spread the cubes in a single layer on a baking sheet.

Bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool. If you prefer to pan-toast, heat a skillet over medium heat and cook the cubes, stirring frequently, until crisp and golden, about 8–10 minutes.

Combine base ingredients

In a medium bowl, whisk together 1 tbs mayonnaise, 2 tbs Greek yogurt, minced garlic, chopped anchovy fillets (or 1 tbs anchovy paste), 1 tsp Dijon mustard, 2 tbs fresh lemon juice, and 1 tsp Worcestershire sauce until smooth.

Emulsify

Slowly whisk in 3 tbs extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with 1 tsp salt and 1 tsp freshly ground black pepper. If the dressing is too thick, whisk in 1–2 tsp water or more lemon juice to reach desired consistency.

Prepare the lettuce: rinse and dry the romaine leaves thoroughly, then tear or chop into bite-sized pieces to measure about 3 cups. Place the lettuce in a large salad bowl.

Add the protein and cheese: Arrange or toss in the 2 cups cooked chicken breast and about 1 cup freshly grated Parmesan. If using, add the quartered hard-boiled egg.

Dress the salad: Add about half of the dressing to the bowl and toss gently to coat. Add additional dressing to taste; typically 3–4 tbs total is appropriate for 3 cups of lettuce and the chicken. Be careful not to overdress — you want a glossy coating, not pooling.

Finish with croutons and garnish: Sprinkle the cooled croutons over the salad and toss once gently. Top with extra shaved Parmesan and serve immediately with lemon wedges on the side for squeezing over individual portions.