Caesar Salad Recipe

Prepare lettuce

Wash the romaine leaves thoroughly under cold running water. Shake off excess water and spin in a salad spinner or pat dry with clean kitchen towels. Tear or chop leaves into bite-sized pieces. Place in a large salad bowl and chill briefly if desired for extra crunch.

Add cheese and croutons

Add about three-quarters of the grated Parmesan to the bowl with the lettuce, reserving the remainder for finishing. Add the croutons on top; they will be tossed with the dressing in the next step.

Toss and serve

When the dressing is ready, add it to the lettuce and croutons and toss gently but thoroughly so every leaf is coated. Taste and adjust seasoning with additional salt or lemon if needed. Sprinkle the remaining Parmesan over the salad and finish with a grind of black pepper. Serve immediately.

Combine anchovy and garlic

If using anchovies, place the chopped anchovy fillets and minced garlic on a cutting board and mash into a paste with the side of a chef's knife (or finely mince). This helps distribute their flavor evenly through the dressing.

Whisk base ingredients

In a medium bowl, add the mayonnaise, Greek yogurt, freshly squeezed lemon juice, Dijon mustard, Worcestershire sauce, and the anchovy-garlic paste. Whisk until smooth and homogenous.

Finish dressing

Slowly drizzle in the extra-virgin olive oil while whisking vigorously to emulsify. Season with 1/4 tsp salt and a few grinds of black pepper. Taste and adjust: add more lemon juice for brightness, more salt for seasoning, or a touch more olive oil if too tart. The dressing should be creamy, tangy, and slightly savory.

Chill briefly (optional)

For best flavor meld, cover and refrigerate the dressing for 10–20 minutes before tossing with the salad. Whisk again briefly before using.