Side Caesar Recipe

Prepare anchovy and garlic

Place the minced anchovy fillets and minced garlic on a cutting board and use the flat side of a chef's knife to mash them into a smooth paste, about 20–30 seconds. Scrape into a small mixing bowl.

Emulsify dressing

To the anchovy-garlic paste, add the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, grated Parmesan, kosher salt, and black pepper. Whisk until combined.

Finish with oil

While whisking vigorously, slowly drizzle in the extra-virgin olive oil to create a smooth, slightly thickened dressing. Taste and adjust seasoning with additional lemon juice or salt if needed. The dressing should be tangy, savory, and creamy.

Prep lettuce

Remove any wilted outer leaves from the romaine hearts. Trim the stem ends so the hearts separate into large leaves or halve each heart lengthwise for a classic side-portion presentation. Rinse under cold water, shake or spin dry thoroughly, and pat with a clean towel so the leaves are dry (dressing sticks better to dry leaves).

Toss or dress halves

For a traditional side Caesar: place the halved or large romaine leaves in a medium bowl. Add about three quarters of the dressing (reserve some to drizzle) — roughly 3 tablespoons — and toss gently until leaves are evenly coated. For plated halves, spoon dressing over each half and gently rub into the leaves.

Add croutons and cheese

Toss in the croutons and sprinkle the additional 2 tablespoons of grated Parmesan. If plating halves, scatter croutons and cheese over the top.

Serve

Divide the dressed romaine onto two side plates (or serve two halves per plate). Finish with a light crack of freshly cracked black pepper and, if desired, a final drizzle of the reserved dressing. Serve immediately so leaves remain crisp.