Family Size - Caesar Salad Recipe

Prepare lettuce

Wash the Romaine heads thoroughly. Dry them well by using a salad spinner or patting with clean towels. Remove any wilted outer leaves. Slice each head crosswise into 1- to 1.5-inch wide pieces or tear into bite-size pieces. Place in a very large salad bowl.

Add cheese and croutons

Reserve 2 tablespoons of the grated Parmesan for finishing. Add the remaining Parmesan (about 1.25 cups) and the croutons to the bowl with the lettuce. If using cooked chicken or other add-ins, add them now but do not toss with dressing yet.

Mince anchovies and garlic

On a cutting board, finely mince the anchovy fillets and garlic together into a paste. You can sprinkle a pinch of salt over them and use the flat side of the knife to press and smear to help form a smooth paste.

Combine base ingredients

In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar, and fresh lemon juice until smooth. Add the anchovy-garlic paste and whisk to combine.

Emulsify with oil

While whisking continuously, slowly drizzle in the extra-virgin olive oil to create a thick, creamy emulsion. Alternatively, use a blender or immersion blender: add the mayonnaise mixture and pulse while slowly streaming in the oil until the dressing is creamy and cohesive.

Finish dressing

Stir in the 1/2 cup grated Parmesan, then season with kosher salt and freshly ground black pepper to taste. Taste and adjust acidity with additional lemon juice (1/2 tbs at a time) or salt if needed. If the dressing is too thick, thin with 1–2 tbs water or more lemon juice until desired consistency.

Dress the salad: Pour about half of the dressing over the lettuce, cheese, croutons, and any add-ins. Using salad tongs, toss gently but thoroughly until leaves are evenly coated. Add more dressing as desired — typically 3/4 to all of the dressing for a family-sized bowl, depending on preference.

Plate and finish: Transfer tossed salad to a serving bowl if needed. Sprinkle the reserved 2 tablespoons Parmesan over the top and grind a little extra black pepper. Serve immediately with lemon wedges on the side for guests who want extra brightness.

Storage: Refrigerate leftover dressing in a sealed container for up to 5 days. Keep leftover salad components separate; once dressed, the salad is best eaten within a few hours to avoid sogginess.