Caesar Salad Recipe

Prepare vegetables

Wash and dry the romaine lettuce leaves thoroughly. Chop or tear into bite-sized pieces and place in a large salad bowl. Halve cherry tomatoes if using, or dice large tomatoes into roughly 1-inch pieces to yield about 2 cups; add to the bowl. Slice the cucumber into half-moons about 1/4-inch thick to make 1 cup and add. Thinly slice the red onion into rings or half-rings and separate; use 1/4 cup and add to the bowl. Add 1/2 cup cooked corn kernels (fresh, grilled, or thawed frozen).

Add cheese and tortilla strips

Shave or thinly slice 1/2 cup Manchego and add to the bowl. Hold back the 1/2 cup tortilla strips to add just before serving so they remain crisp.

In a medium bowl or jar, combine 1/2 cup mayonnaise and 2 tablespoons Greek yogurt. Whisk in 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon anchovy paste (if using). Add the finely minced or pressed clove of garlic and 2 tablespoons freshly grated Parmesan (if using).

While whisking, slowly drizzle in 3 tablespoons extra-virgin olive oil to emulsify the dressing until smooth. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add more lemon for brightness, a pinch more salt for seasoning, or a touch more anchovy paste for umami.

If you prefer a thinner dressing, whisk in 1 to 2 teaspoons of water until you reach desired consistency. Refrigerate for 10 minutes to let flavors meld (optional).

Toss the chopped romaine, tomatoes, cucumber, red onion, and corn gently to combine. Pour 3/4 of the prepared dressing over the salad and toss lightly to coat evenly, adding more dressing as needed to taste. Taste for seasoning and add a pinch of salt or pepper if necessary.

Scatter the Manchego shavings through the salad. Immediately top with the tortilla strips so they remain crisp. Serve remaining dressing on the side.

Portion into 4 plates or bowls and garnish each with an extra sprinkle of Parmesan (optional) and a grind of black pepper. Serve immediately.