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Ingredients
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Salad
Caesar Dressing
Method
Salad
Prepare lettuce
Wash romaine leaves thoroughly in cold water. Dry completely using a salad spinner or clean towels. Tear leaves into bite-sized pieces and place in a large salad bowl.
Add cheese and croutons
Sprinkle 3/4 cup of the freshly grated Parmesan over the lettuce. Add the croutons but hold back a small amount (about 1/4 cup) for garnish if desired.
Caesar Dressing
Mince anchovies and garlic
If using anchovies, finely mince them with the minced garlic to form a paste. Use the side of a chef's knife and rock it repeatedly until nearly smooth.
Combine dressing ingredients
In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, minced anchovies and garlic until smooth. While whisking, slowly stream in the olive oil to emulsify the dressing. Season with kosher salt and freshly ground black pepper, tasting and adjusting lemon, salt or Worcestershire if needed.
Adjust consistency
If the dressing is too thick, whisk in 1–2 teaspoons of cold water (or more lemon juice) until it coats the back of a spoon but still pours easily.
Dress the salad
Pour about half of the dressing over the prepared romaine. Toss gently but thoroughly with tongs until leaves are evenly coated. Add more dressing a tablespoon at a time if you prefer a heavier coating.
Finish and serve
Plate the dressed salad or return to the large serving bowl. Sprinkle the remaining Parmesan (about 1/4 cup) and reserved croutons on top. Grind an additional turn or two of black pepper over the finished salad. Serve immediately.