Caesar Salad* Recipe

Dry the torn romaine thoroughly in a salad spinner or with clean kitchen towels; place in a large chilled salad bowl.

Add the grated Parmesan and gluten-free croutons to the bowl, but hold off tossing until dressing is ready.

Optional: Cook Chicken

If using chicken, pat breasts dry, season both sides with 1/4 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tsp olive oil in a skillet over medium-high heat. Cook chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain and set aside.

In a medium bowl combine 1 tsp anchovy paste, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 minced garlic clove, 1 tablespoon mayonnaise and 3 tablespoons fresh lemon juice. Whisk until smooth.

Slowly drizzle in 1 cup extra-virgin olive oil while whisking vigorously to emulsify. Continue until fully incorporated and the dressing is slightly thickened.

Stir in 1/4 cup grated Parmesan, 1/2 tsp freshly ground black pepper and 1/4 tsp sea salt. Taste and adjust: add more lemon for brightness, salt for seasoning, or a pinch more anchovy paste for umami.

If you prefer a lighter dressing, whisk in up to 1–2 tablespoons of cold water to reach desired consistency.

Pour about 3–4 tablespoons of dressing over the romaine, Parmesan and croutons. Toss gently but thoroughly so leaves are evenly coated. Add additional dressing (up to total amount) as needed to taste—reserve any leftover dressing refrigerated for up to 3 days.

Top with sliced optional chicken if using. Finish with a final dusting of grated Parmesan and a few turns of freshly ground black pepper.

Serve immediately with lemon wedges on the side for guests to squeeze as desired.