Caesar Salad Recipe

Prepare dressing

In a medium bowl, whisk together 1 cup mayonnaise and 1/2 cup Greek yogurt until smooth.

Add 1/2 cup freshly grated Parmesan, 2 tbsp extra-virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 2 minced garlic cloves, and 1 tsp anchovy paste (if using). Whisk until fully combined.

Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or salt: add up to 1 tbsp more lemon juice for brightness or additional salt as needed.

If the dressing is too thick, whisk in cold water 1 tbsp at a time (up to 2 tbsp) until desired pouring consistency is reached. Cover and refrigerate at least 15 minutes to allow flavors to meld (up to 24 hours).

Make croutons

Preheat oven to 375°F (190°C). Spread 3 cups 1-inch brioche cubes on a rimmed baking sheet in a single layer.

In a small microwave-safe bowl, melt 3 tbsp unsalted butter with 1 tbsp olive oil. Stir in 1 smashed garlic clove to infuse, then remove and discard the garlic clove (or finely mince remaining softened garlic into the butter for stronger flavor).

Drizzle the butter-oil mixture over the brioche cubes. Toss gently to coat, then sprinkle 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Spread cubes back into a single layer.

Bake for 10–12 minutes, stirring once halfway, until golden and crisp. Remove from oven and let cool. Croutons will crisp further as they cool.

Assemble and serve

Toss 6 cups torn Romaine hearts in a large bowl with about 3/4 cup (or to taste) of the Parmesan garlic dressing until leaves are evenly coated.

Add 3/4 cup finely grated Parmesan and toss gently to combine.

Add 1 to 1 1/2 cups brioche croutons and toss briefly to distribute.

Divide the salad among 4 plates (servings). Finish each portion with a light grind of black pepper and serve with lemon wedges to squeeze over the top if desired.

If any leftover dressing remains, store in an airtight container in the refrigerator for up to 4 days.