Caesar Salad Recipe

Wash and chop lettuce

Separate and discard any wilted outer leaves from the romaine. Rinse the heads under cold water, shake off excess water, and dry thoroughly using a salad spinner or clean kitchen towels. Chop or tear the romaine into bite-sized pieces and transfer to a large mixing bowl.

Add cheese and croutons

Measure and add 1/2 cup of the grated Parmesan to the bowl with the lettuce. Reserve the remaining Parmesan for the dressing and garnish. Add the croutons to the bowl but hold final tossing until dressing is ready so they stay crisp.

Mince anchovies and garlic

If using whole anchovy fillets, place them on a cutting board and finely mince with the garlic clove until they form a rough paste. Scrape into a small mixing bowl.

Combine base ingredients

To the anchovy-garlic paste add the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and Worcestershire sauce. Whisk until smooth and slightly emulsified.

Finish dressing

Slowly drizzle in the olive oil while whisking to incorporate. Stir in 1/4 cup grated Parmesan, then season with kosher salt and black pepper. Taste and adjust acidity or salt: add up to 1 tsp more lemon juice or a pinch more salt if needed. The dressing should be creamy, tangy, and salty with umami from the anchovies and Worcestershire.

Dress the lettuce

Pour about half of the dressing over the lettuce and gently toss with tongs or clean hands to coat evenly. Add more dressing a little at a time until the leaves are lightly but thoroughly coated — you may not need the entire batch depending on preference. Reserve a tablespoon of dressing for plating if desired.

Plate and garnish

Divide the dressed salad among serving plates or leave in the bowl for family-style service. Sprinkle the remaining 1/4 cup grated Parmesan over the top, add extra shaved Parmesan if using, and scatter the croutons. If serving with protein, top each portion with sliced grilled chicken breast. Finish with a few grinds of fresh black pepper and an optional squeeze of lemon.

Toss 3 cups cubed day-old bread with 1 1/2 tbsp olive oil, a pinch of salt, and a little garlic powder if desired. Spread on a baking sheet and bake at 375°F (190°C) for 8–12 minutes, stirring once, until golden and crisp. Cool before adding to salad. (Note: commercial croutons listed in ingredients may replace this step.)