Caesar Salad Recipe

Prepare lettuce

Remove outer leaves if wilted. Cut romaine heads lengthwise and then crosswise into bite-size pieces (about 1–2 inch). Rinse thoroughly in cold water, then spin in a salad spinner or pat dry with clean kitchen towels until mostly dry. Excess water will dilute the dressing.

Assemble base

Place the dried romaine pieces in a large salad bowl. Reserve about 2 tablespoons of finely grated Parmesan for garnish; add the remaining Parmesan (about 3/4 cup) to the bowl with the lettuce.

Add croutons

Add 2 cups of croutons to the bowl or hold back some for topping, depending on preference.

Mince anchovies and garlic

Finely mince the 2 anchovy fillets and 1 clove of garlic together with the side of a chef's knife to form a paste. Scrape into a small bowl.

Combine dressing base

To the anchovy-garlic paste, add 1 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce. Whisk until smooth.

Finish dressing

Slowly whisk in 2 tablespoons olive oil to emulsify. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add more lemon for brightness, a pinch more salt for seasoning, or a drop more Worcestershire for umami.

Dress the salad: Add 3–4 tablespoons of dressing to the bowl with lettuce, Parmesan and croutons. Toss gently with tongs or salad servers until leaves are evenly coated. Add more dressing a tablespoon at a time if you prefer a wetter salad.

Plate and garnish: Divide the salad among 4 plates or serve family-style. Sprinkle the reserved 2 tablespoons finely grated Parmesan over the top and add a grind of black pepper. Garnish with lemon wedges and sliced grilled chicken if using.

Serve immediately: Caesar tastes best right away while croutons are still crisp.