Caesar Salad Recipe

Prepare lettuce

Wash Romaine leaves thoroughly under cold water to remove grit. Spin or pat dry until mostly moisture-free. Chop or tear leaves into bite-sized pieces (about 6 cups packed). Chill briefly if desired.

Assemble salad base

Place the dried Romaine in a large salad bowl. Add 1.5 cups croutons and 3 tablespoons freshly grated Parmesan; toss lightly after dressing is added.

If using grilled chicken: slice cooked chicken breast into strips and warm briefly (optional). Reserve for topping.

Mince anchovies and garlic

On a cutting board, finely mince the anchovy fillets and the garlic cloves together until they form a coarse paste. Use the flat of the knife to mash them for a smoother paste (about 1–2 minutes).

Emulsify dressing

In a medium bowl or small food processor, combine the anchovy-garlic paste, 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice, 3 tablespoons extra virgin olive oil, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt. Whisk vigorously (or pulse in the processor) until the dressing is smooth and slightly thickened and oil is incorporated, about 30–60 seconds. Taste and adjust: add up to 1 tablespoon more lemon juice for brightness or a pinch more salt if needed.

If you prefer a looser dressing, whisk in 1–2 tablespoons of cold water to reach desired consistency.

Dress the salad

Pour about two-thirds of the dressing over the Romaine in the bowl. Using salad tongs, toss gently but thoroughly so leaves are evenly coated. Add remaining dressing to taste (reserve any extra in the refrigerator for up to 3 days).

Add final touches

Sprinkle remaining Parmesan and croutons over the dressed salad. Top with sliced grilled chicken if using, and add Parmesan shards for presentation. Finish with a grind of black pepper.

Serve immediately so croutons remain crisp. Leftover dressed salad will wilt—store dressing separately.