Classic Caesar Salad Recipe

Prepare lettuce

Remove outer leaves if bruised. Rinse romaine heads under cold water, shake off excess, and dry thoroughly using a salad spinner or clean kitchen towels. Chop into 1- to 1.5-inch pieces and transfer to a large salad bowl.

Cook and add bacon

If bacon is not already cooked, cook 4 slices in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Drain on paper towels and chop into bite-size pieces. Add chopped bacon to the bowl with lettuce.

Add croutons and cheese

Add 1 cup of croutons and 1 cup of fresh Parmesan shavings to the lettuce and bacon, reserving a small handful of shavings and croutons for garnish.

Whisk dressing

In a medium bowl, combine 1 tablespoon mayonnaise, 2 tablespoons Greek yogurt, 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste, 1 teaspoon Dijon mustard, and 1 minced garlic clove. Whisk until smooth and slightly emulsified.

Finish dressing

Stir in 2 tablespoons grated Parmesan cheese, 1 teaspoon freshly ground black pepper and 1 teaspoon kosher salt. Taste and adjust: add a pinch more salt or 1/2 teaspoon sugar if overly tangy, or another 1/2 teaspoon lemon juice if you prefer brighter acidity.

Pour the dressing over the salad (start with about 3 tablespoons). Toss gently but thoroughly with tongs until all leaves are lightly coated. Add more dressing as needed to reach desired coverage — typically 3–4 tablespoons for 2 cups chopped romaine.

Taste and adjust seasoning with additional salt or pepper if needed. Top with reserved Parmesan shavings and croutons for garnish. Serve immediately with lemon wedges alongside for optional extra brightness.