House Caesar Salad Recipe

Prepare anchovy-garlic paste

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

Emulsify base

In a medium bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, red wine vinegar, and lemon juice. Add the anchovy-garlic paste and whisk until smooth.

Finish dressing

While whisking continuously, drizzle in the olive oil a little at a time to create a loose emulsion. Taste and season with 1/2 tsp salt and up to 1 tsp freshly ground black pepper (adjust to taste). If the dressing is too thick, thin with 1-2 teaspoons of water or additional lemon juice. Refrigerate for at least 15 minutes to let flavors meld.

Prepare lettuce

Remove outer leaves if wilted. Slice each romaine head lengthwise into quarters, then chop crosswise into bite-sized pieces (about 1–1.5 inch). Rinse thoroughly in cold water, spin dry in a salad spinner or pat dry with clean towels. Dry greens ensure the dressing clings properly.

Assemble salad

Place the dried romaine in a large mixing bowl. Add 1/2 cup of the grated Parmesan and the croutons. Pour about 3/4 of the dressing over the greens (reserve some to allow guests to add more). Using tongs, toss gently but thoroughly so the dressing evenly coats the leaves.

Plate and finish

Divide the dressed salad among 4 plates or bowls. Sprinkle the remaining 1/4 cup Parmesan over the top. Grind additional black pepper over each portion and add a lemon wedge. If using optional add-ins, top with sliced grilled chicken or chopped bacon now.

Serve immediately so croutons stay crisp. Store any leftover dressing in an airtight container in the refrigerator for up to 5 days. Keep leftover dressed salad separate from croutons; refrigerated dressed greens will become limp within a few hours.