Caesar Salad Bowl Recipe

Prepare lettuce

Remove any wilted outer leaves from the romaine heads. Cut each head lengthwise and then roughly chop into bite-size pieces (about 1–1.5 inch). Rinse under cold water, spin dry in a salad spinner or pat dry with clean towels until mostly moisture-free.

Prep vegetables

Halve cherry tomatoes and thinly slice cucumber into half-moons. Place tomatoes and cucumber in a large salad bowl with the chopped romaine.

Add cheese and croutons

Reserve about 2 tablespoons of grated Parmesan for garnish. Add remaining Parmesan (about 0.5 cup) and the croutons to the salad bowl. Grind the black pepper over the top.

If using optional protein, arrange sliced grilled chicken or cooked shrimp on top of the salad at this point. Keep chilled until ready to dress.

Mash anchovies and garlic

On a cutting board, sprinkle a pinch of salt on the anchovy fillets and use the flat side of a chef's knife to mash them with the minced garlic into a coarse paste. Alternatively, use a small food processor or mortar and pestle.

Emulsify base

In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, and the anchovy-garlic paste until smooth.

Finish dressing

Slowly drizzle in the extra-virgin olive oil while whisking to create a slightly thickened, emulsified dressing. Taste and season with the measured 0.5 tsp salt and additional fresh black pepper if desired. Adjust lemon or salt to taste.

If the dressing is too thick, whisk in 1–2 teaspoons of cold water to reach a desired pourable consistency.

Dress the salad

Just before serving, pour about 3/4 of the dressing over the salad (reserve some for individuals who prefer more). Using salad tongs, toss thoroughly so the lettuce and vegetables are evenly coated.

Plate and garnish

Divide the dressed salad among bowls. Add the reserved Parmesan on top, sprinkle extra croutons if desired and finish with a crack of fresh black pepper. Add the sliced grilled chicken or shrimp if using.

Serve immediately so croutons remain crisp. Leftover dressing can be refrigerated in an airtight container for up to 3 days.