Caesar Salad Recipe

Prepare anchovies and garlic

Mince the 4 anchovy fillets finely and mash the 2 garlic cloves with the side of a knife into a paste, then finely chop or grate. This helps the anchovies and garlic incorporate smoothly into the dressing.

Emulsify base

In a medium bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon white wine vinegar, and 2 tablespoons fresh lemon juice until combined.

Add anchovy and garlic

Stir the minced anchovies and mashed garlic paste into the mayonnaise mixture. Whisk until the anchovies are mostly dissolved and distributed through the dressing.

Add oil and season

While whisking constantly, slowly drizzle in 1/2 cup extra-virgin olive oil to create a smooth, slightly thick emulsion. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity with additional lemon juice (up to 1 tablespoon) or a pinch more salt if needed.

Optional smoothing

For an ultra-smooth dressing, transfer the mixture to a blender or use an immersion blender and blitz 5–10 seconds until completely homogenous. Keep refrigerated until ready to use (can be made up to 24 hours ahead).

Prep lettuce

Remove any bruised outer leaves from 2 heads of romaine. Cut the heads lengthwise and then crosswise into bite-size pieces or tear by hand into roughly 1–2 inch pieces. Rinse thoroughly in cold water, spin or pat dry until mostly moisture-free.

Shave Parmesan

Reserve about 1/2 cup grated Parmesan for tossing. Using a vegetable peeler, shave 1/2 cup additional Parmesan into thin ribbons for garnish.

Toss salad

Place the dried romaine pieces in a large bowl. Add 1/2 cup grated Parmesan and 2 cups croutons. Spoon 1/3 to 1/2 cup of the prepared dressing over the lettuce (start with less; you can add more to taste). Toss gently but thoroughly until leaves are evenly coated, ensuring the dressing reaches the undersides of the leaves.

Plate and garnish

Divide the tossed salad among plates or serve family-style. Scatter the Parmesan ribbons on top and add a few extra croutons. Finish with a quick squeeze of the reserved lemon wedge over each portion and a crack of black pepper to taste.

Add protein (optional)

If using grilled chicken, slice 2 cooked chicken breasts and arrange on top of the dressed salad just before serving so the meat remains warm and the lettuce stays crisp.