Caesar Salad Recipe

Prepare lettuce

Wash romaine leaves thoroughly under cold water to remove grit. Dry well using a salad spinner or clean towels. Tear or roughly chop leaves into bite-sized pieces and place in a large chilled mixing bowl.

Add cheese and croutons

Reserve 2 tablespoons of the grated Parmesan for garnish. Add the remaining Parmesan (about 6 tablespoons) and croutons to the bowl with the lettuce, but do not toss until dressing is ready.

Season

Have freshly ground black pepper ready to finish the salad after tossing with dressing.

Combine base ingredients

In a medium bowl or small food processor, combine mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, minced garlic, and salt. Whisk (or pulse) until smooth and homogeneous.

Emulsify with oil

Slowly drizzle in the extra-virgin olive oil while whisking continuously to create a slightly thick, emulsified dressing. If using a food processor, run it and pour oil in a steady stream until incorporated.

Finish dressing

Stir in the 2 tablespoons of freshly grated Parmesan. Taste and adjust: add up to 1/2 teaspoon more salt or a squeeze more lemon if brighter acidity is desired.

Chill briefly (optional)

If not serving immediately, cover and refrigerate the dressing for 10–15 minutes to let flavors meld. Bring back to slightly cool/room temperature before tossing if very cold.

Add 3–4 tablespoons of dressing to the bowl with lettuce, Parmesan, and croutons. Gently toss with clean salad tongs or two large spoons until leaves are evenly coated. Add more dressing, 1 tablespoon at a time, until you reach your preferred coverage (typically 4–6 tablespoons total for 3 cups lettuce).

Taste and adjust seasoning. Sprinkle the reserved 2 tablespoons grated Parmesan over the tossed salad and finish with a few grinds of fresh black pepper. If desired, add an extra pinch of salt.

Serve immediately on chilled plates to keep lettuce crisp.