Caesar Salad Recipe

Prepare lettuce

Remove outer leaves if wilted. Cut romaine heads in half lengthwise, then crosswise into 1- to 2-inch pieces. Rinse under cold water, shake off excess water and spin dry in a salad spinner or pat dry with clean kitchen towels. Dry leaves help dressing adhere and prevent dilution.

Assemble salad

Place the dried romaine pieces in a large salad bowl. Add 1 1/2 cups of grated or shaved Parmesan and 2 cups of croutons. Hold final tossing until dressing is ready.

Mince aromatics

Peel and finely mince the 2 garlic cloves. Using the flat of a knife, mash the anchovy fillets with a pinch of salt into a paste, then combine with the minced garlic. This helps the anchovy integrate smoothly and distributes flavor evenly.

Combine base

In a medium bowl, whisk together 1 cup mayonnaise and 1/4 cup Greek yogurt until smooth. Add 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce; whisk to combine.

Add aromatics and season

Stir the garlic-anchovy paste into the mayonnaise mixture. Add 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper; whisk again.

Emulsify with oil

Slowly drizzle 3 tablespoons olive oil into the dressing while whisking vigorously to create a smooth, slightly glossy emulsion. Taste and adjust seasoning with extra lemon juice or salt as desired.

Dress the salad

Pour enough dressing over the assembled romaine, Parmesan and croutons to lightly coat (about 1/2 to 3/4 cup, depending on preference). Toss gently but thoroughly with salad tongs until leaves and croutons are evenly coated. Add more dressing if you like it creamier.

Finish and serve

Plate the tossed salad, then sprinkle the remaining 1/2 cup Parmesan over the top and grind a little extra black pepper. Serve immediately so croutons stay crisp.