Caesar Salad Recipe

Prepare lettuce

Remove outer leaves if wilted. Separate the romaine heads into individual leaves, rinse thoroughly under cold water, and spin dry in a salad spinner or pat dry with clean kitchen towels until leaves are dry.

Chop or tear the romaine into bite-sized pieces (about 1–2 inch pieces). Place in a large mixing bowl.

Zest the half lemon over the salad bowl lightly (optional) and reserve the lemon half for juice if not already used in dressing.

Add croutons and 2 tablespoons of grated Parmesan to the bowl; toss lightly and reserve remaining Parmesan for garnish.

Mince anchovy and garlic

On a cutting board, finely mince the anchovy fillets and the garlic clove together until they form a paste. Sprinkle a pinch of salt on the garlic to help break it down, if desired.

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

Whisk in the fresh lemon juice. While whisking continuously, slowly drizzle in the extra-virgin olive oil to emulsify the dressing into a creamy consistency.

Season the dressing with kosher salt and freshly ground black pepper to taste. Taste and adjust: add more lemon juice for brightness, more anchovy for umami, or a splash of water to thin if too thick.

If making ahead, cover and refrigerate dressing up to 48 hours. Bring to cool room temperature and whisk again before using.

Pour about half of the dressing over the prepared romaine, croutons, and grated Parmesan. Using salad tongs or clean hands, toss gently but thoroughly to coat leaves evenly. Add more dressing if needed to taste (use remaining dressing).

Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Plate the salad on individual plates or a large platter. Top with sliced grilled chicken if using, and finish with extra shaved or grated Parmesan and a light crack of black pepper.

Serve immediately so the croutons remain crisp.