Caesar Salad Recipe

Prepare lettuce

Rinse the romaine heads thoroughly under cold running water to remove any dirt. Shake off excess water and spin dry in a salad spinner or pat dry with clean kitchen towels until mostly dry. Trim the root end and core, then cut or tear the leaves into bite-sized pieces (about 1 to 2 inches). Place in a large salad bowl.

Add cheese and croutons

Reserve about 2 tablespoons of the grated Parmesan for garnish. Add the remaining Parmesan (about 14 tablespoons) to the bowl with the lettuce. Add the croutons to the bowl but hold off on tossing until dressing is added.

Season

Lightly sprinkle the lettuce and croutons with freshly ground black pepper to taste (about 1 tsp distributed across the salad).

Mince anchovies and garlic

If not already minced, finely mince the anchovy fillets and the garlic clove together on a cutting board and then mash into a coarse paste using the flat side of the knife or the back of a spoon. This helps the flavors incorporate smoothly into the dressing.

Combine base ingredients

In a medium bowl, whisk together 1 cup mayonnaise, 1 tablespoon Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce until smooth.

Incorporate anchovy-garlic paste

Stir the anchovy-garlic paste into the mayonnaise mixture until evenly distributed.

Finish dressing

Whisk in 2 tablespoons extra-virgin olive oil, 2 tablespoons freshly grated Parmesan, and 1 teaspoon salt. Taste and adjust: add up to 1 tablespoon more lemon juice if you prefer brighter acidity, or a pinch more salt if needed.

Chill briefly

Let the dressing rest in the refrigerator for 10 minutes if time allows to let flavors meld. Stir or whisk again before using.

Dress the salad: Pour approximately 3/4 cup of the prepared dressing over the romaine, Parmesan, and croutons in the large bowl. Use salad tongs or two large spoons to toss gently but thoroughly so leaves are lightly coated. Add more dressing, 1 tablespoon at a time, if you prefer a creamier coating — stop when the lettuce is evenly coated but not soggy.

Plate and finish: Divide the dressed salad among 4 plates or serve family-style. Sprinkle the reserved 2 tablespoons of grated Parmesan over the top. Finish with an extra grind of black pepper to taste.

Serve immediately: Caesar salad is best served right away so croutons remain crisp.