Caesar Recipe

Combine base ingredients

In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, anchovy paste, Worcestershire sauce, and minced garlic until smooth.

Emulsify and season

Slowly whisk in the olive oil until the dressing is glossy and slightly thickened. Add the lemon juice, salt, and black pepper. Taste and adjust: add more lemon for brightness, more anchovy or Worcestershire for umami, or a pinch more salt if necessary.

Finish with Parmesan

Stir in 3 tablespoons of freshly grated Parmesan into the dressing. If time allows, chill the dressing in the refrigerator for 15–30 minutes to let flavors meld.

Prepare lettuce

Place the torn Romaine lettuce into a large salad bowl. Pat or spin dry so leaves are mostly dry—dressing clings best to dry leaves.

Dress the salad

Add about half of the dressing to the bowl and toss the lettuce gently to coat. Add more dressing as needed to lightly coat leaves—you may not need all the dressing, depending on preference. Toss with tongs or salad servers to ensure even coverage.

Add croutons and Parmesan

Sprinkle 1 cup of croutons over the dressed lettuce and add 3 tablespoons of grated Parmesan. Toss gently once more to distribute croutons and cheese.

Plate and garnish

Divide the salad among plates or serve family-style. Top each portion with additional shaved Parmesan (about 2 tablespoons total) and a final grind of black pepper. If using grilled chicken, arrange sliced chicken on top of each portion.