Caesar Salad Recipe

Prepare lettuce

Remove outer leaves if wilted. Cut the romaine heads lengthwise into halves or quarters depending on size. Rinse thoroughly under cold water to remove grit. Spin dry in a salad spinner or pat dry with clean kitchen towels until leaves are mostly dry.

Tear larger leaves into bite-sized pieces with your hands (this helps prevent bruising). Place the torn leaves in a large salad bowl and chill briefly while you make the dressing, if desired.

Shave or grate 1/2 cup of the Parmesan for tossing; reserve remaining Parmesan for finishing.

If using grilled chicken, slice into strips and keep warm or cool slightly before adding to salad depending on preference.

Make the dressing (by hand)

In a medium bowl, mash the minced anchovy fillets and minced garlic together with the back of a spoon or the side of a knife to form a paste. Add the Dijon mustard, mayonnaise, (and yogurt if using), Worcestershire sauce, lemon juice, salt, and black pepper. Whisk to combine.

While whisking continuously, slowly drizzle in the extra-virgin olive oil to emulsify the dressing until it is smooth and slightly thickened. Taste and adjust seasoning: add more lemon for brightness, salt for seasoning, or a pinch more anchovy for umami.

Alternative: blender

Combine all dressing ingredients (except olive oil) in a small blender or food processor, pulse to combine, then slowly pour in the olive oil with the motor running to emulsify. Scrape down sides and taste-adjust as above.

Add about 3–4 tablespoons of dressing to the chilled bowl of torn romaine (start with less—you can add more). Toss gently but thoroughly so leaves are evenly coated without wilting.

Add the 1/2 cup grated Parmesan and the croutons. Toss again gently to distribute.

Plate the salad or keep it in the large bowl. Sprinkle the remaining 1/2 cup Parmesan over the top and grind a little fresh black pepper. Add grilled chicken slices on top if using and serve with lemon wedges on the side.

Serve immediately so croutons remain crisp.