Caesar Salad Recipe

Prepare and toast croutons

Preheat oven to 375°F (190°C). In a large bowl, toss bread cubes with 1 tablespoon extra-virgin olive oil, minced garlic, and 1 teaspoon kosher salt until evenly coated. Spread in a single layer on a rimmed baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove and let cool.

Make the dressing

In a medium bowl, combine 1 cup mayonnaise, 1 tablespoon Greek yogurt, chopped anchovy fillets (or anchovy paste), 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1 minced garlic clove. Whisk until smooth.

Stir in 1 ounce finely crumbled smoked blue cheese. Slowly whisk in 2 tablespoons extra-virgin olive oil to emulsify the dressing. Taste and season with 1/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; adjust lemon or salt as desired. If you prefer a thinner dressing, whisk in 1–2 teaspoons water or extra lemon juice to reach desired consistency.

Assemble the salad

Place 3 cups torn Romaine lettuce into a large salad bowl. Add 1 cup halved cherry tomatoes and the cooled croutons (about 2 cups). Crumble or chop 4 slices applewood-smoked bacon and sprinkle over the salad.

Pour enough smoked Caesar dressing over the salad to lightly coat (start with 3–4 tablespoons), then toss gently to combine, ensuring lettuce is evenly coated. Add the remaining smoked blue cheese (3 ounces) over the top and gently toss once more to distribute. Season with freshly ground black pepper to taste (about 1 teaspoon) and additional salt only if needed.

Serve immediately on chilled plates or bowls. Leftover dressing can be refrigerated in an airtight container for up to 4 days.