Caesar Salad Recipe

Prepare garlic and anchovy

Peel the garlic cloves and place them on a cutting board. Add the anchovy fillets. Sprinkle with a pinch of kosher salt and use the flat side of a chef's knife to smash them together into a smooth paste (about 20–30 seconds).

Emulsify base

In a medium bowl, combine the mayonnaise, grated Parmesan, Dijon mustard, Worcestershire sauce and the garlic-anchovy paste. Whisk until smooth.

Add lemon and oil

Whisk in the fresh lemon juice. Slowly drizzle in the extra-virgin olive oil while whisking constantly to create a smooth, slightly thickened dressing.

Season

Taste and season with kosher salt and freshly ground black pepper. Adjust lemon, salt or Worcestershire to your preference. If dressing seems too thick, thin with 1–2 teaspoons of water or more lemon juice.

Prepare lettuce

Trim and discard core of Romaine hearts. Chop or tear the Romaine into bite-sized pieces, then rinse and spin dry or pat dry with kitchen towels until mostly moisture-free.

Toss with dressing

Place the Romaine in a large bowl. Add about 3–4 tablespoons of the dressing and toss gently but thoroughly to coat the leaves. Add more dressing, 1 tablespoon at a time, until leaves are evenly coated but not soggy.

Add croutons and cheese

Add the croutons and most of the shaved Parmesan to the dressed lettuce. Toss gently to combine, reserving a little cheese for garnish.

Plate and finish

Divide the salad among plates or serve family-style. Sprinkle the remaining shaved Parmesan over the top and add a few turns of freshly ground black pepper. Serve with lemon wedges on the side to squeeze over if desired.

Add grilled chicken

If using grilled chicken, slice the cooked breast into strips and arrange on top of the plated salad or toss with the lettuce during the final combine step. No additional seasoning required if chicken is pre-seasoned; adjust dressing quantity to taste.