Cesare Recipe

Wash and dry

Remove core from Romaine heads, separate leaves, and wash thoroughly. Spin or pat dry until leaves are crisp and free of excess water.

Tear or slice the romaine into bite-sized pieces and place in a large salad bowl. Add cherry tomatoes and croutons to the bowl but hold off on cheese until dressing is ready.

Prep anchovy and garlic

In a medium bowl, mash the minced garlic and finely chopped anchovy fillets together with the flat of a knife or using the back of a spoon to form a rough paste.

Emulsify yolks

Add the two egg yolks to the anchovy-garlic paste, then whisk in the Dijon mustard and Worcestershire sauce until smooth.

While whisking continuously, add the fresh lemon juice. Continue to whisk as you slowly drizzle in the extra-virgin olive oil to form a thick, creamy emulsion (about 1 cup oil added slowly over 2–3 minutes). If the dressing becomes too thick, whisk in 1–2 teaspoons of warm water to loosen.

Stir in the grated Parmesan, then season with salt and freshly ground black pepper to taste. Taste and adjust lemon, salt, or anchovy as needed. If you prefer no raw egg, you may substitute 3 tablespoons of mayonnaise for the yolks and proceed the same way.

Pour about half of the dressing over the prepared Romaine, then use tongs to toss until leaves are evenly coated. Add more dressing as desired — classic Caesar is well-coated but not swimming in dressing.

Add the shaved Parmesan and toss gently once more so the cheese adheres to the leaves. Sprinkle croutons on top.

If using protein, arrange sliced grilled chicken or cooked shrimp over the salad. Finish with a grind of black pepper and an extra shaving of Parmesan if desired.

Serve immediately so lettuce stays crisp and croutons remain crunchy. Leftover dressing can be refrigerated in a sealed container for up to 3 days; bring to room temperature and whisk before using.