Caesar Salad Recipe

Combine base

In a medium bowl or a jar, add 1 cup mayonnaise, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1 teaspoon anchovy paste.

Add aromatics and cheese

Stir in 1 minced garlic clove and 2 tablespoons freshly grated Parmesan until homogenous.

Season and adjust texture

Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper (reserve some pepper for finishing if desired). If the dressing is too thick, whisk in up to 2 tablespoons water, 1 tablespoon at a time, until it reaches a pourable but clingy consistency.

Rest

Taste and adjust: add extra lemon juice for brightness, more salt for seasoning, or another 1/2 teaspoon anchovy paste for umami if desired. Cover and refrigerate for at least 15 minutes to let flavors meld (up to 24 hours).

Prepare lettuce

If not already done, core and wash romaine hearts thoroughly. Dry well (use a salad spinner or pat dry) and chop or tear into roughly 1- to 2-inch pieces to yield about 6 cups packed.

Toss with dressing

Place the chopped romaine in a large mixing bowl. Add about 1/2 to 3/4 cup of the house-made dressing (start with less; you can add more to taste). Toss gently but thoroughly so leaves are evenly coated.

Add cheese and croutons

Sprinkle 3 tablespoons shredded Parmesan over the dressed lettuce and add 1 cup croutons. Toss once more to incorporate.

Finish and serve

Transfer to a serving bowl or individual plates. Grind a little extra black pepper over the top. Serve immediately so croutons remain crisp. Pass extra dressing at the table.