Caesar Recipe

Prepare lettuce

Remove any wilted outer leaves from the romaine. Slice each head lengthwise into quarters and then crosswise into bite-size pieces (about 1-1.5 inch). Place in a large salad bowl and pat dry with paper towels or use a salad spinner to remove excess moisture.

Add cheese and croutons

Add 3 tablespoons grated Parmesan and 1.5 cups croutons to the bowl with the lettuce. Reserve the 1/2 cup shaved Parmesan for finishing the plated salad.

Season

Lightly sprinkle 1 teaspoon freshly ground black pepper over the salad (you will adjust seasoning after dressing).

Combine base ingredients: In a medium bowl or jar, whisk together 1/2 cup mayonnaise and 2 tablespoons plain Greek yogurt (or sour cream) until smooth.

Add flavorings: Stir in 2 tablespoons fresh lemon juice, 1 teaspoon grated or finely minced garlic, 1 teaspoon anchovy paste, 1/2 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon kosher salt. Whisk to combine.

Emulsify: Slowly whisk in 2 tablespoons extra-virgin olive oil until the dressing becomes glossy and slightly thickened. If the dressing is too thick, whisk in up to 1 tablespoon cold water, a little at a time, until it reaches a creamy, pourable consistency.

Taste and adjust: Taste the dressing and adjust acidity or salt as needed — add up to 1 teaspoon more lemon juice for brightness, or a pinch more salt if it tastes flat. If anchovy flavor is desired, add a little more anchovy paste (1/4 - 1/2 tsp).

Chill briefly (optional): For best flavor melding, refrigerate the dressing 10–15 minutes, or use immediately if short on time. If chilled, whisk again before using.

Dress the salad: Pour about 1/3 to 1/2 cup of the creamy Caesar dressing over the prepared romaine, Parmesan, and croutons. Using salad tongs (or two large spoons), toss gently to coat leaves evenly. Add more dressing, 1 tablespoon at a time, to reach your preferred level of coating — aim for light-to-moderate coverage so the lettuce remains crisp.

Plate and finish: Transfer dressed salad to serving plates or leave in the bowl. Sprinkle the reserved 1/2 cup shaved Parmesan over the top and add an extra crack of black pepper to taste.

Serve: Serve immediately so the croutons stay crunchy. Leftover dressing can be refrigerated in a sealed container for up to 4 days.