Caesar Salad Recipe

Prep anchovy and garlic

Finely mince the anchovy fillets and garlic together into a paste using the flat side of a chef's knife or by mashing with the back of a spoon in a small bowl. This distributes the anchovy flavor evenly.

Emulsify base

In a medium bowl, whisk the egg yolks, Dijon mustard, Worcestershire sauce and lemon juice until smooth and slightly thickened (about 30 seconds).

Incorporate oil

While whisking vigorously, add the olive oil drop by drop for the first 30 seconds to begin an emulsion. Once it starts to thicken, continue adding the oil in a slow, steady stream while whisking until fully incorporated and the dressing is creamy (about 2–3 minutes total).

Finish dressing

Whisk in the minced anchovy-garlic paste and grated Parmesan until blended. Season with kosher salt and freshly ground black pepper to taste. Adjust lemon juice or salt if needed. If the dressing is too thick, whisk in 1–2 teaspoons of warm water to reach desired consistency.

Prepare lettuce

Make sure Romaine leaves are well dried (use a salad spinner or pat with paper towels). Tear into bite-sized pieces and place in a large salad bowl.

Dress salad

Add about 3–4 tablespoons of dressing to the lettuce and toss gently to coat evenly. Taste and add more dressing as desired (typically 4–6 tablespoons for 2 hearts).

Add croutons and cheese

Scatter croutons over the dressed lettuce and add the shaved Parmesan. Toss lightly once more so croutons get a bit of dressing but remain crunchy.

Plate and garnish

Divide the salad among plates or serve family-style. Top with additional shaved Parmesan and freshly ground black pepper. Serve with lemon wedges on the side for squeezing, if using.

Add chicken

If using grilled chicken, slice it thinly and arrange over the dressed salad just before serving so the chicken stays warm and the lettuce remains crisp.