Large Caesar Salad Recipe

Prepare lettuce

Remove any wilted outer leaves from the romaine. Slice the hearts lengthwise into 1-inch wide ribbons or chop into bite-sized pieces. Rinse thoroughly under cold water, spin dry in a salad spinner or pat dry with clean kitchen towels. Transfer to a large serving bowl and chill briefly if desired.

Add other salad components

Add the cherry tomatoes (if using) and 2 tablespoons of the grated Parmesan to the bowl. Hold remaining Parmesan for finishing. Add the croutons just before tossing so they remain crisp.

Mince anchovies and garlic

If using anchovy fillets, place them on a cutting board and finely mince with the flat of a knife, then chop until they form a paste. Mince the garlic cloves finely. If using anchovy paste, measure the equivalent (about 1 tsp per fillet) and skip the filleting step.

Combine base ingredients

In a medium bowl, whisk together the mayonnaise and Greek yogurt (or sour cream) until smooth. Whisk in the lemon juice, Dijon mustard, and Worcestershire sauce until incorporated.

Incorporate anchovy and garlic

Stir the minced anchovies (or anchovy paste) and minced garlic into the dressing. Whisk until they are evenly distributed and the dressing is slightly glossy.

Finish dressing

Slowly drizzle in the extra-virgin olive oil while whisking constantly to emulsify. Season with kosher salt and freshly ground black pepper, tasting and adjusting acid (lemon) or salt as needed. The dressing should be creamy and thick enough to coat leaves; thin with up to 1 tablespoon water or more lemon juice if too thick.

Toss salad

Add about three-quarters of the dressing to the bowl with the prepared romaine and toss gently but thoroughly with tongs so the leaves are evenly coated. Add additional dressing if desired, a little at a time, to avoid overdressing. Add the croutons and toss once more.

Plate and garnish

Transfer the tossed salad to a large serving platter or leave in the bowl. Sprinkle the remaining Parmesan over the top and finish with a grind of black pepper and the lemon wedges on the side.

Optional: add protein

If using grilled chicken, slice and arrange over the salad just before serving so the warm meat contrasts with the chilled greens. Serve immediately.