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Ingredients
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Salad
Dressing
Method
Salad
- 1
Prepare lettuce
Remove any damaged outer leaves from the romaine. Cut the heads lengthwise, then chop or tear the leaves into roughly 1.5–2 inch pieces. Rinse under cold water, spin dry in a salad spinner or pat thoroughly with clean kitchen towels. Place the dried leaves in a large salad bowl.
- 2
Add cheese and croutons
Grate 2 tablespoons of the Parmesan over the lettuce and add the croutons to the bowl. Reserve 1 tablespoon of Parmesan for finishing.
- 3
Lemon (for serving)
Cut the remaining fresh lemon into wedges to serve alongside the salad for guests who want extra acidity.
Dressing
- 4
Mince garlic
Peel and finely mince the garlic clove. Sprinkle a small pinch of salt on it and use the flat side of the knife to mash it into a paste—this mellows the raw garlic flavor.
- 5
Combine base ingredients
In a medium bowl, whisk together the mayonnaise, Greek yogurt, anchovy paste, Dijon mustard, Worcestershire sauce, and the garlic paste until smooth and homogeneous.
- 6
Add acid and oil
Whisk in the fresh lemon juice. Then slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify the dressing. The dressing should thicken and become glossy.
- 7
Season dressing
Taste and season with salt and freshly ground black pepper. Adjust lemon, salt, or anchovy paste to your preference for brightness and umami. If the dressing is very thick, whisk in 1–2 teaspoons of water to reach a pourable consistency.
- 8
Toss salad
Add 2–3 tablespoons of the prepared dressing to the salad bowl and gently toss to coat the lettuce evenly. Add more dressing a tablespoon at a time until the leaves are lightly but thoroughly coated (you may not need all of it).
- 9
Finish and serve
Scatter the remaining 1 tablespoon grated Parmesan over the tossed salad. Grind a little more black pepper over the top if desired. Serve immediately with lemon wedges on the side.
