Caesar Salad Recipe

Prepare anchovy-garlic paste

Place the minced anchovy fillets and grated garlic on a cutting board. Sprinkle with a pinch of salt and use the flat side of a chef's knife to smear and mash them into a smooth paste (about 30 seconds). This mellows the anchovy while distributing flavor.

In a medium bowl, combine the anchovy-garlic paste, mayonnaise, Greek yogurt (or sour cream), Dijon mustard, Worcestershire sauce, and fresh lemon juice.

Whisk the mixture while slowly streaming in the olive oil until the dressing is smooth and slightly emulsified, about 30–45 seconds. The dressing should be creamy but pourable.

Stir in the 2 tablespoons of freshly grated Parmesan and taste. Adjust seasoning with additional salt if needed (be cautious — anchovies and Parmesan are salty). If too thick, whisk in 1–2 teaspoons of water or more lemon juice to reach desired consistency.

Wash the romaine lettuce thoroughly, then spin or pat dry. Core and chop or tear the leaves into bite-sized pieces so you have approximately 6 cups packed.

Place the prepared lettuce in a large salad bowl. Add about half of the dressing and gently toss with tongs or salad servers to coat the leaves evenly. Add more dressing, a tablespoon at a time, until leaves are lightly but completely coated (you may not need all the dressing).

Add the cup of croutons and 3 tablespoons of freshly grated Parmesan to the salad. Toss gently to combine.

Season the salad with freshly ground black pepper (about 1 teaspoon) and additional lemon juice or salt to taste, if desired. Serve immediately on chilled plates so the leaves stay crisp.

Optional: For protein, top each serving with a sliced grilled chicken breast (not included in ingredient quantities).