Caesar Salad Recipe

Prepare lettuce

Wash romaine thoroughly under cold water, pat dry with a salad spinner or clean towels until mostly dry. Chop or tear into bite-sized pieces and place in a large mixing bowl.

Add cheese and croutons

Add 1 ounce (about 2 tablespoons) grated Pecorino-Romano and 1 cup croutons to the bowl with the lettuce. Hold off tossing until dressing is ready.

Finish and season: After dressing is combined and tossed with the lettuce, finish with an extra grind (about 1 tsp) of black pepper to taste.

Mince anchovies and garlic: Finely mince the 2 anchovy fillets and 1 clove garlic together on a cutting board or use the side of a chef's knife to mash into a paste.

Combine base ingredients: In a small bowl, whisk together 1 tablespoon mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice, and 1 teaspoon Worcestershire sauce until smooth.

Add anchovy-garlic paste and cheese: Stir the anchovy-garlic paste into the bowl, then whisk in 2 tablespoons grated Pecorino-Romano.

Emulsify with oil and season: While whisking continuously, slowly drizzle in 3 tablespoons extra-virgin olive oil until dressing is glossy and slightly thickened. Taste and season with up to 1 teaspoon salt (start with 1/2 tsp if sensitive) and additional lemon or Worcestershire to balance, if needed.

Rest: Let the dressing sit 5 minutes at room temperature to allow flavors to meld.

Chicken (if adding)

If adding chicken: slice 8 oz cooked chicken breast into thin strips. Warm gently in a skillet over medium heat with 1 teaspoon olive oil for 1–2 minutes to reheat, or serve cold. Season lightly with salt and pepper.

Shrimp (if adding)

If adding shrimp: use 8 oz cooked peeled shrimp. If raw, sauté 8 oz peeled shrimp in 1 tablespoon olive oil over medium-high heat for 2–3 minutes per side until opaque and cooked through; season with salt and pepper and let cool slightly before adding.

Note: Add protein after tossing salad so pieces remain on top and visible, or toss briefly with the dressed lettuce if you prefer them mixed in.

Dress the salad: Pour about half to three-quarters of the dressing (start with 3 tablespoons) over the lettuce, cheese, and croutons. Toss gently with salad tongs until leaves are evenly coated. Add more dressing if needed to reach desired creaminess.

Plate and finish: Transfer to serving plates or a large bowl. Top with any optional protein (chicken or shrimp). Sprinkle an additional tablespoon or two of grated Pecorino-Romano over the top and finish with freshly ground black pepper to taste.