Caesar Recipe

Prepare anchovies and garlic

Mince the garlic cloves finely and chop the anchovy fillets into a paste. Use the side of a chef's knife to press and smear them together on a cutting board to form a smooth paste; this helps distribute flavor evenly.

Whisk base

In a medium bowl, whisk together mayonnaise and Greek yogurt until smooth and slightly glossy.

Add flavorings

Whisk in the anchovy-garlic paste, Dijon mustard, Worcestershire sauce, and lemon juice. Slowly drizzle in the olive oil while whisking to emulsify the dressing.

Finish dressing

Stir in the 1/4 cup freshly grated Parmesan. Taste and season with kosher salt as needed (start with a pinch). If dressing is too thick, thin with 1–2 teaspoons of water or additional lemon juice to reach desired consistency. Chill for at least 10 minutes to let flavors meld.

Prepare lettuce

Tear or chop the rinsed and dried romaine hearts into bite-size pieces (about 1–2 inch pieces). Place the romaine in a large salad bowl.

Dress the salad

Add about 3/4 of the prepared dressing to the romaine (reserve remaining dressing for guests). Toss gently but thoroughly with tongs or clean hands until leaves are evenly coated. Add more dressing if you prefer a heavier coating.

Add cheese and croutons

Sprinkle 1/3 cup of the freshly grated Parmesan over the tossed salad, then add the croutons and toss lightly once more to distribute them without breaking them up.

Plate and finish

Divide the salad among 4 plates (or serve family-style). Garnish each portion with an additional sprinkle of Parmesan (about 1 tablespoon per serving) and a crack of freshly ground black pepper. Serve immediately with the reserved dressing on the side.