Romaine Caesar Tossed Salad Recipe

Prep anchovy and garlic

Mince the garlic cloves finely. Finely chop the anchovy fillets (or measure anchovy paste). Mashing anchovy with the flat side of a knife into a paste helps it incorporate evenly.

Combine base ingredients

In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, and chopped anchovy until smooth.

Emulsify with olive oil

While whisking constantly, slowly drizzle in the extra-virgin olive oil until the dressing is glossy and emulsified. If the dressing is too thick, whisk in warm water, 1 teaspoon at a time, until it reaches a pourable but clingy consistency (about 1 tablespoon total).

Season

Taste and season with kosher salt and freshly ground black pepper. Adjust lemon juice or anchovy to taste — more lemon brightens, more anchovy deepens savory umami.

Cover and refrigerate the dressing at least 15 minutes to allow flavors to meld. Bring to room temperature before tossing if chilled.

Prepare lettuce and tomatoes

Wash the romaine thoroughly in cold water, then spin or pat dry. Tear the leaves into bite-sized pieces and place in a large mixing bowl. Halve the grape tomatoes and add them to the bowl.

Add cheese and croutons

Add 1/3 cup of the grated Parmesan to the bowl with the lettuce and tomatoes. Reserve the remaining 1/6 cup for finishing. Add the croutons to the bowl.

Toss with dressing

Pour about 3 to 4 tablespoons of the prepared Caesar dressing over the salad (start with less; you can add more). Using tongs, toss the lettuce gently but thoroughly so each leaf is lightly coated. Taste and add additional dressing as desired (total about 4 to 6 tablespoons for 6 cups romaine).

Finish and serve

Plate the tossed salad or transfer to a serving bowl. Sprinkle the reserved grated Parmesan over the top and add a few extra grinds of black pepper. Serve immediately so croutons stay crisp.