Escarole Caesar Salad Recipe

Prepare greens

Wash and thoroughly dry escarole and romaine. Tear escarole into bite-size pieces and chop romaine into roughly 1–2 inch pieces. Place both into a large salad bowl and chill briefly while preparing other components.

Cook and crumble bacon

Cook 4 slices of bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain, then crumble once cool. Reserve 1 teaspoon of bacon fat for optional use in croutons (optional).

Prepare anchovies & olives

Drain anchovy fillets for the salad. Mince the 2 anchovy fillets reserved for the dressing very finely (or mash into a paste with the side of a knife). Pit and halve olives if not already pitted.

Measure cheese and croutons

Grate Parmigiano-Reggiano for both the dressing and finishing (about 2 tablespoons for dressing, 3 tablespoons to finish). Measure out garlic croutons (about 1½ cups).

In a medium bowl, combine 1 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, minced anchovy fillets (2 fillets), 2 teaspoons minced garlic, 2 tablespoons grated Parmigiano-Reggiano, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Whisk vigorously until the dressing is smooth and slightly thick. Taste and adjust: add up to 1 tablespoon more lemon juice if brighter acidity is desired, or up to 1/4 teaspoon more salt if needed. If the dressing is too thick, thin with 1–2 teaspoons water or olive oil until it reaches a creamy, pourable consistency.

Cover and refrigerate the dressing for at least 15 minutes to let flavors meld while finishing the salad. Dressing will keep in an airtight container for up to 3 days.

Remove the chilled greens bowl. Add halved olives and crumbled bacon to the bowl with escarole and romaine.

Pour about 3/4 cup of the creamy garlic Caesar dressing over the greens (start with less; you can add more). Using salad tongs or clean hands, toss gently but thoroughly to coat leaves evenly without bruising—about 20–30 seconds of tossing.

Add garlic croutons and toss gently to distribute.

Taste and add more dressing if needed (reserve any extra dressing for serving). Season lightly with additional black pepper to taste.

Transfer salad to a serving bowl or divide among plates. Sprinkle remaining 3 tablespoons grated Parmigiano-Reggiano over the top and arrange the drained anchovy fillets on the salad if you want visible anchovy garnish (optional).

Serve immediately so croutons remain crisp. Leftovers: keep dressing separate and store greens in an airtight container for up to 1 day; assembled salad will become soggy.