Caesar Salad Recipe

Prepare aromatics

Finely mince the garlic cloves and anchovy fillets together until they form a paste. You can sprinkle a pinch of salt on the garlic while mashing to help break it down.

In a medium bowl, combine the minced garlic/anchovy paste, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce and 3/4 cup of the grated Parmesan. Whisk until smooth.

While whisking continuously, slowly drizzle in the olive oil until the dressing is emulsified and slightly thickened.

Taste the dressing and season with salt and freshly ground black pepper. Adjust lemon, salt, or Worcestershire to preference. If the dressing is too thick, thin with 1–2 teaspoons of water or additional lemon juice.

If using whole romaine hearts, remove outer leaves, slice lengthwise if desired, then rinse and spin or pat dry thoroughly. Tear leaves into bite-sized pieces and place in a large salad bowl.

Add the croutons and the remaining 1/4 cup of grated Parmesan to the bowl with the lettuce.

Pour about three-quarters of the dressing over the lettuce and croutons. Using tongs or salad servers, toss gently but thoroughly to coat leaves evenly. Add more dressing as needed to taste.

Transfer the tossed salad to a serving bowl or divide among plates. Top with the shaved/thinly sliced Parmesan and a final grind of black pepper.

If adding grilled chicken, slice cooked chicken breast thinly and arrange on top of the dressed salad.

Serve immediately with lemon wedges on the side for anyone who wants an extra squeeze.