Caesar Recipe

Prepare lettuce

Remove any wilted outer leaves from the Romaine. Slice each head lengthwise into quarters or chop into 1–2 inch pieces, then rinse under cold water. Shake or spin in a salad spinner until dry; excess water will thin the dressing and make the salad soggy.

Place the dried Romaine in a large salad bowl. Reserve 1 tablespoon of grated Parmesan to finish the salad.

Add croutons and 2 tablespoons of the grated Parmesan to the bowl just before tossing to keep croutons crunchy. If using lemon, cut remaining lemon into wedges to serve alongside the salad.

Combine the flavor base

In a medium bowl, mash the finely chopped anchovy fillets and minced garlic together with the back of a spoon or a fork until it forms a paste. This mellows the garlic and disperses the anchovy flavor evenly.

Add the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, white wine vinegar, and fresh lemon juice to the anchovy-garlic paste. Whisk until smooth and homogenous.

Slowly drizzle in the extra virgin olive oil while whisking vigorously to emulsify the dressing. Continue until the dressing is smooth and slightly thickened.

Stir in 2 tablespoons grated Parmesan, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Taste and adjust: add up to 1 tablespoon more lemon juice for brightness or a pinch more salt if needed.

If the dressing is too thick, thin with 1–2 teaspoons of water or additional lemon juice to reach desired consistency. Refrigerate up to 3 days in an airtight container; whisk again before using.

Season and cook chicken

If using chicken, flatten each chicken breast to an even thickness (about 3/4 inch) with a meat mallet or heavy skillet for even cooking. Rub both sides with 1 tablespoon olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.

Preheat a grill pan or outdoor grill to medium-high heat (about 425°F / 220°C). Grill the chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove and rest 5 minutes, then slice thinly against the grain.

Toss or arrange sliced chicken over the prepared Romaine when assembling the salad.

Just before serving, pour about 3–4 tablespoons of dressing over the Romaine (use more or less to taste). Toss gently to coat leaves evenly. Add sliced grilled chicken now if using.

Scatter remaining 1 tablespoon grated Parmesan over the top and finish with a few grinds of black pepper. Serve immediately with lemon wedges and extra dressing on the side.