Caesar Salad Recipe

Preheat and prepare bread

Preheat oven to 375°F (190°C). Spread the bread cubes in a single layer on a baking sheet.

Toss the bread cubes with 2 tbs olive oil, 1 tsp garlic powder, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Bake for 10–12 minutes, tossing once halfway through, until golden and crisp. Remove from oven and cool on the sheet; set aside.

Combine base ingredients

In a medium bowl, whisk together 1 cup mayonnaise and 1 tbs plain Greek yogurt until smooth.

Add 2 tbs fresh lemon juice, 2 tbs extra-virgin olive oil, 1 tsp Dijon mustard, and 1 tsp Worcestershire sauce. Whisk until emulsified.

Stir in 2 finely minced anchovy fillets (or 1 tsp anchovy paste) and 1 clove minced garlic until fully incorporated.

Season the dressing with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust acidity with more lemon juice or seasoning as needed. If the dressing is too thick, thin with up to 1 tbs water or olive oil.

Dry the washed romaine well (spin in a salad spinner or pat with towels) and tear into bite-sized pieces until you have about 6 cups.

Place the romaine in a large bowl. Add about 3/4 cup of the freshly grated Parmesan (reserve remaining for garnish).

Add 3 cups of the prepared croutons to the bowl.

Add 1/2 to 3/4 cup of the dressing to the salad (start with 1/2 cup). Toss gently but thoroughly to coat the leaves, cheese, and croutons. Add more dressing as needed to taste, but avoid overdressing—Caesar should be creamy but not soggy.

Adjust seasoning with extra salt or lemon juice if desired.

Divide the salad among plates or keep in the bowl. Top each portion with extra Parmesan shavings (about 1 tbs) and additional croutons if desired.

If using grilled chicken, slice 1–2 cooked chicken breasts and arrange on top of the salad before serving.