Caesar Salad Recipe

Prepare lettuce

Wash romaine heads thoroughly under cold water. Shake off excess water and pat dry with clean towels or use a salad spinner. Trim the stem end, discard any wilted outer leaves, and tear leaves into bite-sized pieces. Place in a large salad bowl and chill briefly while you make the dressing.

Add cheese and croutons

Reserve about 2 tablespoons of the grated Parmesan for finishing. Add the remaining 1 cup Parmesan (if pre-shredded, measure and lightly pack) and 2 cups croutons to the bowl with the lettuce. Do not toss yet — wait until the dressing is ready.

Season

Just before serving, grind 1 tsp black pepper over the assembled salad (or to taste). Additional salt is usually unnecessary because the dressing and Parmesan are salty, but adjust after tossing.

Prep garlic and anchovies

Peel the 2 garlic cloves and finely mince them. Drain the anchovy fillets from oil and mince finely. Combine the minced garlic and anchovy on a cutting board and use the flat side of a knife to smash into a paste to build a smoother, well-blended base for the dressing.

Whisk dressing

In a medium bowl, add 1 cup mayonnaise, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, the garlic-anchovy paste, 1 tablespoon grated Parmesan, and 1 teaspoon salt. Whisk vigorously until fully combined and slightly emulsified. Taste and adjust acidity or salt: add more lemon juice for brightness or a pinch more salt if needed.

Optional smoother dressing

If you prefer a smoother, silkier dressing, blend all dressing ingredients in a small food processor or blender for 10–20 seconds until very smooth.

Toss salad

Pour about three-quarters of the dressing over the lettuce, Parmesan, and croutons in the large bowl. Toss gently but thoroughly with salad tongs or clean hands until leaves are evenly coated. Add more dressing if desired (taste as you go) but avoid overdressing.

Plate and finish

Divide the salad among plates or serve family-style. Sprinkle the reserved 2 tablespoons grated Parmesan over each portion, grind additional black pepper to taste, and garnish with lemon wedges. If using grilled chicken, arrange sliced chicken over the top before serving.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to 5 days. Keep lettuce and croutons stored separately; toss just before serving to preserve crunch.

Grill chicken (optional)

If adding grilled chicken: season 2 chicken breasts with salt and pepper and a drizzle of olive oil. Grill over medium-high heat 6–8 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice thinly and arrange on the salad when plating.