Classic Caesar Salad Recipe

Prepare lettuce

Trim and discard any wilted outer leaves from the romaine. Chop or tear the romaine into bite-size pieces (about 6 cups packed). Rinse under cold water if not already washed, then thoroughly dry in a salad spinner or with clean towels to prevent watery salad.

Prepare tomatoes

Wash the cherry or grape tomatoes and slice each in half. Set aside.

Assemble salad base

Place the dried romaine in a large serving bowl. Add the halved tomatoes and croutons. Reserve the Parmesan and black pepper to finish after tossing with dressing.

Mince anchovies and garlic

If using anchovy fillets, finely mince 2 fillets. Mince 1 clove of garlic very fine or smash and mash to a paste with a pinch of salt.

Combine base ingredients

In a medium bowl, whisk together 1 tablespoon mayonnaise, 2 tablespoons Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, the minced garlic and minced anchovies (or 1/2 tsp anchovy paste).

Emulsify dressing

Slowly whisk in 2 tablespoons extra-virgin olive oil until the dressing thickens and becomes glossy. Taste and season with 1/4 teaspoon salt and up to 1 teaspoon freshly ground black pepper, adjusting lemon, salt, or anchovy to preference.

Chill briefly (optional)

If time allows, refrigerate the dressing for 10–15 minutes to let flavors meld. Stir again before using.

Pour about half of the dressing over the salad base and toss gently with tongs to coat leaves evenly. Add more dressing a tablespoon at a time until you reach desired coating (you may not need all).

Sprinkle 2 tablespoons of the grated Parmesan over the salad, toss lightly once more. Taste and adjust seasoning with additional salt or pepper if needed.

Transfer to a serving bowl or divide among plates. Top each portion with remaining Parmesan and additional croutons if desired. Serve immediately.