Caesar Salad Recipe

Prep anchovies and garlic

Mince the anchovy fillets finely. Peel and finely grate or mince the garlic cloves. Combine the minced anchovies and garlic on a cutting board and mash into a coarse paste with the flat side of a knife or the back of a spoon.

Emulsify base

In a medium bowl, whisk together the mayonnaise, Greek yogurt (if using), Dijon mustard, and Worcestershire sauce until smooth.

Add anchovy-garlic and lemon

Stir the anchovy-garlic paste into the mayonnaise mixture. Add the fresh lemon juice and whisk until incorporated.

Finish dressing

Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify. Season with kosher salt and freshly ground black pepper. Taste and adjust seasoning or lemon juice as needed. If the dressing is too thick, whisk in 1–2 teaspoons of water to reach desired consistency. Set aside or refrigerate up to 24 hours.

Prepare lettuce

Remove and discard any wilted outer leaves from the romaine. Cut the heads in half lengthwise, then slice crosswise into 1–1.5 inch pieces (or tear by hand into bite-sized pieces). Rinse thoroughly in cold water, spin or pat dry until mostly dry.

Toss with dressing

Place the prepared romaine in a large bowl. Add about 3/4 of the dressing and toss gently until the leaves are evenly coated. Add more dressing if needed to taste; you want a light, even coating rather than drowning the leaves.

Add cheeses and croutons

Sprinkle half of the grated Parmesan over the tossed lettuce and mix gently. Add the croutons and toss lightly to combine so they stay crunchy.

Plate and finish

Transfer the dressed salad to a serving platter or divide among plates. Sprinkle the remaining Parmesan over the top, finish with a grind of black pepper, and add lemon wedges on the side. If using optional grilled chicken or capers, arrange sliced chicken on top and sprinkle capers.