Caesar Salad Recipe

Prepare romaine

Remove core from romaine, discard any wilted outer leaves. Chop leaves into roughly 1-inch pieces, rinse under cold water, and spin or pat dry until mostly moisture-free. Place chopped romaine into a large mixing bowl.

Prepare and grill red onion

Slice red onion into 1/4-inch half-moons and separate into rings. Heat a skillet or grill pan over medium-high heat and add 1 tablespoon olive oil. When oil shimmers, add the onion rings in a single layer and cook 2–3 minutes per side until softened and lightly charred. Remove to a plate and let cool slightly.

Add croutons and parmesan

Add 1 cup croutons and 1/2 cup shaved Parmesan to the bowl with the romaine. Reserve a small handful (about 1 tablespoon) of shaved Parmesan for finishing if desired.

Season

Lightly season the greens with a pinch of salt and a few grinds of black pepper to taste, remembering the dressing and Parmesan contribute saltiness.

Combine base ingredients

In a medium bowl or small food processor, add 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, minced anchovy fillets, and 1 minced garlic clove. Whisk (or pulse) until smooth and the anchovies and garlic are broken down.

Add flavorings

Whisk in 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce until fully incorporated.

Finish dressing

Whisk in 2 tablespoons grated Parmesan. Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to emulsify. Taste and adjust seasoning with salt and freshly ground black pepper as needed. The dressing should be creamy, tangy, and slightly salty. If too thick, thin with 1–2 teaspoons water or more lemon juice to reach desired consistency.

Add grilled red onion to the bowl with the romaine, croutons, and shaved Parmesan. Pour about 3/4 cup of the dressing over the salad (reserve extra dressing on the side). Toss gently but thoroughly until leaves are evenly coated. Taste and add more dressing if desired.

Transfer salad to a serving plate or bowl. Finish with the reserved shaved Parmesan and an extra crack of black pepper. Serve immediately so croutons remain crisp.