Caesar Salad Recipe

Prepare lettuce

Remove outer leaves if damaged. Cut each romaine head crosswise into 2–3 inch pieces or tear by hand into bite-sized pieces. Rinse thoroughly in cold water, spin or pat dry until leaves are crisp. Chill briefly in refrigerator if time allows.

Assemble base

Place dried romaine in a large salad bowl. Add 1 cup grated Parmesan and 2 cups croutons, tossing lightly to combine. If using grilled chicken, arrange sliced chicken over the greens now or toss with dressing later.

Mince anchovies and garlic

Finely mince the anchovy fillets and the garlic clove together using a chef's knife, or mash them to a paste with the side of the knife on a cutting board and then scrape into a bowl. This builds the flavor base for the dressing.

Emulsify

In a medium bowl, combine the egg yolk and mayonnaise and whisk until smooth. Add the minced anchovy-garlic mixture, Dijon mustard, Worcestershire sauce, lemon juice, and a pinch of freshly ground black pepper. While whisking continuously, very slowly drizzle in the olive oil in a thin stream to create an emulsion. Continue until all oil is incorporated and dressing is thick and shiny. If dressing is too thick, whisk in 1–2 teaspoons of warm water to loosen to desired consistency.

Season dressing

Taste the dressing and season with kosher salt and additional lemon juice or pepper as needed. Remember anchovies are salty, so add salt sparingly.

Dress the salad just before serving: pour about 3/4 cup of dressing over the prepared romaine and croutons (reserve extra in case guests want more). Toss gently but thoroughly with salad tongs or two large spoons so leaves are evenly coated but not saturated. Add sliced grilled chicken if using and toss lightly to combine.

Plate and garnish: Divide salad among plates or serve family-style. Top with extra shaved Parmesan (about 1/4 cup) and a few whole grinds of black pepper. Serve immediately so croutons remain crisp.