Caesar Salad Recipe

Prepare anchovy-garlic paste

Place the minced anchovy fillets and minced garlic on a cutting board. Sprinkle a pinch of kosher salt over them and use the flat side of a chef's knife to mash and smear the anchovy and garlic into a smooth paste (about 30 seconds). This mellows the flavors and helps them incorporate into the dressing.

In a medium bowl, combine the anchovy-garlic paste, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan (for dressing), and kosher salt. Whisk until smooth and homogeneous.

Slowly drizzle in the extra-virgin olive oil while whisking continuously to slightly emulsify the dressing. Taste and adjust seasoning with more lemon juice or salt if needed. The dressing should be creamy, tangy, and savory. Refrigerate if not using immediately (up to 2 days).

Dry the Romaine lettuce thoroughly after washing (use a salad spinner or pat with clean towel). Chop or tear into roughly 1- to 2-inch pieces and place in a large mixing bowl.

Add about half of the dressing to the bowl with the lettuce (start with 2-3 tablespoons). Gently toss the lettuce with tongs or clean hands to coat leaves evenly. Add more dressing a tablespoon at a time until leaves are lightly but evenly coated to your preference (you may not need the entire batch).

Add the croutons and freshly grated Parmesan (3 tablespoons) to the tossed lettuce. Toss gently to combine so croutons are distributed but not crushed.

Season with freshly ground black pepper to taste and, if desired, a small squeeze of the remaining half lemon for extra brightness.

Transfer the salad to a serving bowl or divide among plates. Sprinkle a little extra grated Parmesan over the top and finish with a few more cracks of black pepper. Serve immediately.