Classic Caesar Salad Recipe

Prepare lettuce

Remove outer leaves from romaine hearts if needed. Slice each heart lengthwise into 1–2 inch wide ribbons or halve lengthwise for wedge-style pieces. Rinse thoroughly in cold water, spin or pat dry, and refrigerate until crisp (about 10 minutes).

Grate cheese

Finely grate 1 cup parmesan and reserve 1/2 cup for serving as shavings/grated topping.

Cut lemon in half and reserve for dressing and finishing. One half will be juiced for the dressing; the other can be used as a finish squeeze.

Preheat and cube bread

Preheat oven to 375°F (190°C). Cut day-old bread into roughly 1/2–3/4 inch cubes to yield about 4 cups.

Toss and bake

In a large bowl, toss bread cubes with 2 tbs olive oil, 1 tbs melted butter, 1 tsp garlic powder and 1 tsp salt until evenly coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, tossing once halfway through, until golden and crisp. Cool on a rack.

Mince garlic and anchovies

Mince 2 garlic cloves and finely chop 4 anchovy fillets until they form a paste. Use the flat side of a knife and scrape into a bowl.

Emulsify dressing

In a medium bowl, whisk together 1 cup mayonnaise, 1 tbs Greek yogurt, minced garlic and anchovy paste, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbs fresh lemon juice, 1 tsp salt, and 1 tsp freshly ground black pepper. Slowly whisk in 3 tbs olive oil until the dressing is smooth and slightly thickened. Taste and adjust salt, pepper or lemon as desired. Chill if not using immediately.

Chicken (grilled or pan-seared)

Pound 2 boneless chicken breasts to even thickness (about 3/4 inch). Season both sides with 1/2 tsp salt and 1 tbs olive oil. Heat a skillet or grill to medium-high. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain.

Shrimp (sautéed)

Pat 12 shrimp dry and toss with 1/4 tsp salt and 1 tbs olive oil. Heat a skillet over medium-high heat and cook shrimp 1–2 minutes per side until opaque and just cooked through. Remove from heat to avoid overcooking.

Blackened Salmon

Pat two salmon fillets dry. Rub both sides with 2 tsp blackened seasoning and 1/2 tsp salt, and 1 tbs olive oil. Heat a skillet over medium-high heat until very hot. Sear salmon skin-side down 3–4 minutes, then flip and cook 2–4 minutes more until just cooked to desired doneness (internal temp ~125–130°F for medium-rare to medium). Let rest 3 minutes, then slice into portions.

Place the prepared romaine in a large chilled bowl. Add about 3/4 of the dressing (reserve some to allow guests to add more) — roughly 3/4 cup for the recipe — and toss gently with tongs until leaves are evenly coated. Add the freshly baked croutons and toss briefly to combine.

Arrange sliced protein of choice over the top of the dressed salad. Sprinkle 1/2 cup grated or shaved parmesan over the salad and finish with a light drizzle (about 1 tsp) of extra-virgin olive oil and 1/2 tsp freshly ground black pepper. Serve with lemon wedges for additional squeezing if desired.

If serving family-style, pass remaining dressing and extra parmesan at the table.