Side Salad Recipe

Prepare lettuce

Wash the romaine leaves thoroughly under cold running water. Spin or pat dry completely—excess water will dilute the dressing. Chop or tear the romaine into bite-size pieces so total equals about 8 cups loosely packed.

Place the dried romaine into a large mixing bowl sized to toss the salad comfortably.

Add the croutons and 1 cup shaved Parmesan to the bowl but do not toss yet (reserve extra for garnish).

Combine dressing ingredients

In a small bowl or jar, whisk together 1/4 cup mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon minced garlic, 1 teaspoon anchovy paste, 1/2 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, and 1 tablespoon fresh lemon juice until smooth.

Slowly whisk in 2 tablespoons olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. If the dressing is too thick, whisk in up to 1 teaspoon water or additional lemon juice to reach desired consistency.

If you prefer a stronger umami anchovy flavor, stir in an additional 1/2 teaspoon anchovy paste or a small finely chopped anchovy fillet and re-taste.

Add 3 to 4 tablespoons of dressing to the bowl with the romaine, croutons, and shaved Parmesan. Using salad tongs, toss gently but thoroughly to coat leaves evenly. Add more dressing, 1 tablespoon at a time, until leaves are lightly but evenly coated — usually 3 to 4 tablespoons for a side salad serving size.

Divide the dressed salad between two side plates (or keep as one serving if preferred). Sprinkle the reserved 1/4 cup shaved Parmesan over the top and finish with a light grind of cracked black pepper and a small squeeze of fresh lemon juice, if using.

Serve immediately so croutons remain crisp.