Half Caesar Salad Recipe

Prepare croutons

Preheat a small skillet over medium heat. Cut the bread into roughly 1/2-inch cubes. Toss the bread cubes with 1 tsp olive oil, 1/8 tsp salt and 1/8 tsp garlic powder until evenly coated. Add to the hot skillet in a single layer and toast, stirring frequently, until golden and crisp, about 4–6 minutes. Remove from heat and let cool.

Make dressing

Peel and mince the garlic clove finely or grate it on a microplane. In a small bowl, whisk together 2 tbsp mayonnaise, 1 tbsp Greek yogurt, 1/2 tsp anchovy paste, the minced garlic, 1/2 tsp Dijon mustard, 1/2 tsp Worcestershire sauce and 1 tbsp fresh lemon juice until smooth. While whisking, slowly drizzle in 1 tbsp olive oil to emulsify. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add a few more drops of lemon juice for brightness or a pinch of salt if needed.

Assemble salad

Wash and thoroughly dry the romaine lettuce leaves. Chop or tear into bite-size pieces if not already. Place about 3 cups of romaine in a medium bowl. Add 2 tbsp shaved or grated Parmesan.

Dress and toss

Add about half of the prepared dressing to the lettuce (roughly 1–1.5 tbsp to start). Gently toss the lettuce to coat evenly, using tongs or clean hands. Add more dressing as desired so leaves are lightly coated but not soggy. Squeeze the lemon wedge over the dressed salad for a bright finish. Season with 1 tsp freshly ground black pepper and additional salt to taste if needed.

Finish and serve

Top the salad with the optional croutons if using. Garnish with a little extra shaved Parmesan if desired. Serve immediately as a half-portion Caesar salad.