Caesar Salad Recipe

Prep lettuce

Wash romaine leaves thoroughly and spin or pat dry. Chop or tear into roughly 1- to 1.5-inch pieces and place in a large salad bowl. Chill briefly if desired.

Add cheese and croutons

Add 2 tablespoons of the shaved Parmesan to the chopped romaine and reserve remaining 1 tablespoon for garnish. Add the toasted croutons to the bowl but hold off final tossing until dressing is added so croutons remain crisp.

Season

Lightly sprinkle freshly ground black pepper over the lettuce (about 1/2 tsp to start); additional pepper can be added after tossing to taste.

Mince the garlic finely or grate it on a microplane. In a medium bowl, whisk together the mayonnaise, lemon juice, and water until smooth.

Add anchovy paste, Dijon mustard, Worcestershire sauce, grated Parmesan, minced garlic, and salt to the mayonnaise mixture. Whisk until fully combined.

While whisking, slowly drizzle in the extra-virgin olive oil to emulsify the dressing. Taste and adjust seasoning with additional lemon juice, salt, or pepper as desired. The dressing should be creamy and tangy; if too thick, thin with up to 1 more tablespoon water.

If you prefer a smoother dressing, blend all dressing ingredients in a small food processor or use an immersion blender for 10–15 seconds.

Pour about 3/4 cup of the dressing over the prepared lettuce and gently toss with salad tongs until leaves are evenly coated. Add additional dressing a tablespoon at a time if you prefer more coverage; you may not need all the dressing.

Taste and adjust seasoning with salt and freshly ground black pepper as needed.

Transfer to a serving bowl or plates. Sprinkle the reserved 1 tablespoon shaved Parmesan over the top and finish with the toasted croutons evenly scattered so they stay crisp.

Serve immediately. Leftover dressing can be refrigerated in a sealed container for up to 4 days; keep salad components separate to maintain crouton crispness.