Caesar Salad Recipe

Wash the romaine lettuce thoroughly under cold running water to remove grit. Spin or pat dry until leaves are mostly dry.

Trim off the root ends of the romaine and discard any wilted outer leaves. Chop or tear the heads into 1- to 1.5-inch pieces and transfer to a large salad bowl.

Halve the cherry tomatoes and add to the bowl.

Peel the cucumber if desired; cut into half-moons about 1/4-inch thick and add to the bowl.

Thinly slice the red onion into rings or half-rings, separate, and add to the bowl.

Grilled chicken

If using chicken, pat breasts dry and season lightly with 1/4 tsp salt and 1/4 tsp pepper. Grill or cook in a skillet over medium-high heat with 1 tsp oil until internal temperature reaches 165°F (about 6–8 minutes per side depending on thickness). Let rest 5 minutes, then slice thinly and add to salad.

Hard-boiled eggs

If using eggs, place in a pot and cover with cold water by 1 inch. Bring to a boil, cover, and remove from heat. Let sit 9 minutes for firm yolks. Transfer to ice water for 5 minutes, peel, halve, and add to salad.

Drain capers and sprinkle over the salad for a briny punch.

If using anchovy fillets, pat them dry and either leave whole on top of the salad or roughly chop and scatter evenly.

Drizzle the 2 tablespoons of olive oil over the prepared salad components.

Squeeze the lemon wedges over the salad (start with half a wedge, taste, then add more if desired).

Season with the 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper. Toss everything gently but thoroughly to combine and evenly distribute toppings.

Taste and adjust seasoning: add more lemon, pepper, or a pinch more salt as needed. Serve immediately.