Caesar Salad Recipe

Prepare lettuce

Remove outer leaves if wilted. Cut the romaine heads lengthwise, then chop or tear into bite-sized pieces. Rinse thoroughly in cold water, spin or pat dry until almost completely dry (excess water will dilute the dressing). Place the dried lettuce in a large mixing bowl.

Add cheese and croutons

Shave or finely grate 3/4 cup of the Parmesan and reserve the rest for garnish. Add 1 1/2 cups of the croutons to the bowl with the lettuce. Toss lightly to combine after dressing is added (do not add croutons yet if you prefer to keep them crunchy until serving).

Mince garlic and anchovies

Finely mince the 2 garlic cloves and the 3 anchovy fillets together on a cutting board until they form a paste. Alternatively, mash them in a bowl with the back of a spoon or use a microplane.

Emulsify base

In a medium bowl, combine the garlic-anchovy paste with 1 cup mayonnaise and 1 tablespoon Dijon mustard. Whisk until smooth.

Season and finish dressing

Add 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until the dressing is smooth and slightly thickened. Taste and adjust: add more lemon for brightness, more salt if needed, or a splash more olive oil to loosen.

Dress the salad

Pour about 1/2 cup of the dressing over the prepared lettuce (you may not need all dressing—reserve any extra in the refrigerator). Using tongs, toss gently but thoroughly until leaves are evenly coated.

Finish with cheese and croutons

Sprinkle the remaining 1/4 cup grated Parmesan and remaining 1/2–1/2 cups croutons over the dressed lettuce. If using shaved Parmesan, scatter shavings on top. Toss gently once more to distribute, or leave the top lightly tossed for presentation.

Optional protein and serve

If adding grilled chicken, slice the cooked breasts and arrange on top of the salad. Serve immediately with lemon wedges on the side for extra brightness.