Caesar Salad Recipe

Prepare anchovies and garlic

Place the anchovy fillets and garlic cloves on a cutting board. Using the flat side of a chef's knife, mash them together with a pinch of salt until they form a smooth paste (about 30–60 seconds).

Emulsify dressing

In a medium bowl, add the anchovy-garlic paste, mayonnaise, Dijon mustard, Worcestershire sauce, and fresh lemon juice. Whisk until combined.

Finish dressing

Slowly whisk in the extra-virgin olive oil in a steady stream to slightly loosen and sheen the dressing. Stir in the 2 tablespoons grated Parmesan, then season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust lemon, salt or pepper as desired. Refrigerate for at least 15 minutes to let flavors meld (can be held up to 3 days refrigerated).

Prepare lettuce

Remove any bruised outer leaves from the romaine. Cut each head lengthwise into quarters, then chop crosswise into 1–1½ inch pieces. Rinse under cold water, spin or pat dry thoroughly to remove moisture (wet lettuce dilutes dressing).

Toss salad

Place the dried chopped romaine in a large salad bowl. Add about ¾ of the grated Parmesan and 1½ cups of croutons. Pour ¾ of the prepared Napoli's Caesar dressing over the greens (reserve some dressing for guests). Using salad tongs, toss gently but thoroughly so leaves are evenly coated. Add additional dressing to reach your desired coverage.

Plate and garnish

Divide the tossed salad among 4 serving plates or bowls. Sprinkle remaining Parmesan evenly over each portion and scatter remaining croutons on top. Serve with lemon wedges on the side for guests to squeeze if desired.