Caesar Salad Recipe

Prepare lettuce

Remove any wilted outer leaves from the romaine. Cut each head in half lengthwise, then slice crosswise into 1- to 1.5-inch pieces. Rinse thoroughly under cold water, shake off excess water, and spin in a salad spinner or pat dry with clean kitchen towels until mostly dry. Dry leaves help the dressing adhere.

Assemble

Place the prepared romaine into a large salad bowl. Add the croutons and 2 tablespoons of the grated Parmesan (reserve remaining Parmesan for finishing).

Optional finish

If desired, serve with lemon wedges on the side for extra brightness; diners can squeeze to taste.

In a medium bowl, mash the finely chopped anchovy fillets with the minced garlic and a pinch of salt using the back of a spoon until they form a paste. This mellows the fish and evenly distributes the flavor.

Add the mayonnaise and Greek yogurt (or sour cream) to the anchovy-garlic paste and whisk until smooth and combined.

Whisk in the lemon juice, Dijon mustard, and Worcestershire sauce until incorporated.

While whisking constantly, slowly drizzle in the extra-virgin olive oil to emulsify the dressing to a creamy consistency. Taste and season with freshly ground black pepper and additional salt if needed. If the dressing is too thick, whisk in 1 teaspoon of water at a time until you reach desired consistency.

Taste and adjust: more lemon for brightness, more Worcestershire or anchovy for savoriness, or a pinch of sugar if you want to balance acidity.

If not using immediately, cover and refrigerate for up to 2 days. Bring to near room temperature and whisk before using.

Add 3 to 4 tablespoons of the prepared dressing to the bowl with romaine, croutons, and reserved 2 tbsp Parmesan. Using tongs or salad forks, toss gently but thoroughly to coat the leaves evenly. Add more dressing 1 tablespoon at a time if needed until the leaves are lightly but evenly coated.

Transfer to a serving bowl or individual plates. Sprinkle the remaining 1 tablespoon grated Parmesan over the top and finish with a grind of black pepper. Serve immediately.