Small Caesar Salad Recipe

Wash and dry the romaine leaves thoroughly. Tear or chop into bite-size pieces so they total about 2 cups when packed lightly.

If using cherry tomatoes, halve 4 tomatoes and set aside to add to the salad just before serving.

Grate or shave 2 tablespoons of Parmesan; reserve for tossing and a small extra sprinkle on top.

Preheat a small skillet over medium heat or set oven to 350°F (175°C). Cut the single slice of bread into 1/2-inch cubes.

Toss bread cubes with 1 teaspoon olive oil and a pinch of salt so they’re lightly coated.

For skillet: toast the cubes, stirring frequently, until golden brown and crisp, about 4–6 minutes. For oven: bake on a small sheet for 6–8 minutes, turning once, until golden. Remove and cool.

In a small bowl, mash or finely mince 1/2 clove garlic until a paste forms. Add 1/4 tsp anchovy paste (or the minced anchovy) and stir to combine.

Add 2 tablespoons mayonnaise and 1 tablespoon Greek yogurt to the garlic-anchovy mixture. Whisk until smooth.

Add 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Whisk until well emulsified. Taste and adjust seasoning—add a few more drops of lemon for brightness or a pinch more salt if needed.

In a medium bowl, add the prepared romaine. Spoon 2–3 tablespoons of the dressing over the lettuce (start with less; you can add more).

Toss the lettuce gently to coat evenly. Add the toasted croutons and half (about 1 tablespoon) of the grated Parmesan and toss again.

Plate the salad, sprinkle the remaining Parmesan on top, add halved cherry tomatoes if using, and finish with a quick grind of black pepper. Serve immediately.