Classic Caesar Recipe

Prepare romaine

Trim root ends from romaine hearts, halve lengthwise if large, then chop or tear into 1–2 inch pieces. Spin or pat dry thoroughly so leaves hold dressing.

Assemble base

Place chilled, dried romaine in a large salad bowl. Reserve a small handful (about 2 tablespoons) of grated Parmesan for garnish.

Add croutons and cheese

Just before serving, add 2 cups croutons and 1/2 cup grated Parmesan to the romaine. Toss lightly after dressing is added so croutons stay crisp.

Combine flavor base

In a medium bowl, mash the minced anchovy fillets with the minced garlic and kosher salt using the back of a spoon until it forms a coarse paste. This helps the anchovy dissolve into the dressing.

Emulsify

Add the mayonnaise (or egg yolk), Dijon mustard, Worcestershire sauce, and lemon juice to the anchovy-garlic paste. Whisk until smooth.

Add oil and cheese

While whisking vigorously, slowly drizzle in the olive oil to create a smooth, slightly thickened emulsion. Whisk in 1/2 cup grated Parmesan. Taste and adjust seasoning with black pepper and additional salt or lemon juice as desired.

Chill (optional)

If time allows, cover and chill the dressing for 15–30 minutes to let flavors meld. Bring back to near-chill temperature before tossing so it coats leaves easily.

Right before serving, add 3–4 tablespoons (or to taste) of the Caesar dressing to the bowl with the romaine, then toss gently but thoroughly to coat leaves evenly. Add more dressing a tablespoon at a time if needed — the leaves should be lightly but completely coated, not swimming.

Fold in croutons and remaining grated Parmesan. Transfer to a serving platter or individual plates. Garnish with shaved Parmesan and lemon wedges for squeezing.

Serve immediately so croutons remain crisp. Leftover dressing keeps refrigerated in an airtight container for up to 3 days.