Classic Caesar Salad Recipe

Trim and rinse the romaine: remove any wilted outer leaves, cut off the root end, then rinse leaves under cold water. Spin or thoroughly pat dry with clean towels. Tear or chop into bite-size pieces (about 1-2 inch pieces). Place in a large salad bowl and keep chilled until ready to toss.

If using cherry tomatoes, halve them and set aside in a small bowl to add when assembling the salad.

Make the croutons

Preheat the oven to 375°F (190°C). Toss the bread cubes with 3 tbs olive oil, 1 tsp garlic powder and 1 tsp kosher salt in a mixing bowl until evenly coated. Spread in a single layer on a rimmed baking sheet. Bake 10–12 minutes, tossing once halfway through, until golden and crisp. Remove from oven and let cool. (Croutons can be made a day ahead and stored in an airtight container.)

Make the paste

On a cutting board, sprinkle the garlic cloves with the pinch of kosher salt and use the flat side of a chef's knife to mash them into a coarse paste. Add the anchovy fillets and continue to mash and scrape into a smooth paste. Alternatively, mince together finely or pulse in a small food processor until smooth. Transfer the paste to a small bowl.

In a medium bowl, combine the anchovy-garlic paste with 1 cup mayonnaise, 2 tbs fresh lemon juice, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce. Whisk until smooth and emulsified. Stir in 1 cup grated Parmesan and 1 tsp freshly ground black pepper. Taste and adjust: add a little more lemon juice for brightness, a pinch of salt if needed, or a splash of water to thin if the dressing is too thick.

If you prefer a lighter dressing, substitute half the mayonnaise with plain Greek yogurt or add 1–2 tbs water while whisking.

Toss the salad

Just before serving, add the cooled croutons and halved cherry tomatoes (if using) to the bowl with the prepared romaine. Pour about half the dressing over the salad, then toss gently with tongs until leaves are evenly coated. Add more dressing as needed to taste.

Finish and serve

Drizzle 1 tbs extra-virgin olive oil over the dressed salad, sprinkle with additional grated or shaved Parmesan, and season lightly with salt to taste (be cautious—the anchovies and Parmesan are salty). Serve immediately on chilled plates so the greens stay crisp.

Make-ahead notes

Dressing and croutons can be made up to 3 days ahead (store dressing refrigerated in an airtight container). Keep romaine and croutons separate until just before serving to preserve texture.