Caesar Salad Recipe

Cook bacon

Preheat a skillet over medium heat. Arrange 6 slices of thick-cut bacon in a single layer. Cook, turning occasionally, until crisp and golden, about 8–12 minutes depending on thickness. Transfer bacon to a paper-towel-lined plate to drain and cool. When cool, chop into 1/2-inch pieces.

Prepare lettuce

Remove any wilted outer leaves from 1 head of romaine. Slice the head lengthwise into quarters, then crosswise into bite-sized pieces (or tear by hand). Rinse in cold water, spin or pat dry thoroughly so dressing will cling.

Prepare tomatoes and cheese

Halve 1 cup grape tomatoes. Finely grate about 1 cup of Parmesan cheese; reserve 2 tablespoons for garnish if desired. Measure out about 1 cup croutons.

Make dressing

In a medium bowl, combine 1 tablespoon mayonnaise and 2 tablespoons Greek yogurt (or additional mayo). Add 2 finely chopped anchovy fillets, 1 minced garlic clove, 1 teaspoon Dijon mustard, 2 teaspoons fresh lemon juice, and 1 teaspoon Worcestershire sauce. Whisk to combine. While whisking, drizzle in 3 tablespoons extra-virgin olive oil to emulsify. Season with 1/2 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add more lemon for brightness, salt to taste, or a bit more anchovy for umami.

Toss salad

In a large bowl, add the dried romaine pieces and 1 cup halved grape tomatoes. Add 1 cup croutons and chopped crisp bacon. Pour about three-quarters of the dressing over the salad (reserve some to adjust). Add about 3/4 cup of the grated Parmesan and gently toss with tongs until everything is evenly coated. If needed, add more dressing a little at a time until you reach the desired coating.

Serve

Divide salad among plates or serve family-style. Sprinkle remaining Parmesan on top and garnish with reserved bacon pieces. Optionally add extra black pepper or a lemon wedge. Serve immediately so croutons stay crisp.