Caesar Salad Recipe

Prepare Romaine

Remove any wilted outer leaves from the romaine hearts. Slice each heart lengthwise into quarters, then crosswise into 1–1.5 inch pieces. Rinse under cold water and spin or pat dry thoroughly. Excess water will dilute the dressing and make croutons soggy.

Cook Bacon

Lay bacon strips in a cold skillet without overlapping. Turn heat to medium and cook, turning occasionally, until crisp, about 8–12 minutes depending on thickness. Transfer to a paper towel–lined plate to drain and cool, then chop into 1/2-inch pieces.

Assemble Salad

Place the dried romaine pieces in a large salad bowl. Add the croutons and chopped crisp bacon. Hold the shaved Parm until after tossing with dressing to maintain visual appeal.

Mash Anchovies & Garlic

On a cutting board, sprinkle a pinch of salt over the anchovy fillets and garlic cloves. Using the flat side of a chef’s knife, press and smear them together until they form a smooth paste (about 30–60 seconds).

Emulsify

In a medium bowl, combine the anchovy-garlic paste, mayonnaise, Dijon mustard, Worcestershire sauce, and lemon juice. Whisk until combined. While whisking constantly, slowly drizzle in the extra-virgin olive oil in a thin steady stream to form a smooth, slightly thickened emulsion. Alternatively, pulse in a blender or use an immersion blender for 5–10 seconds.

Finish & Season

Stir in the grated Parmigiano-Reggiano. Taste and adjust seasoning with salt and freshly ground black pepper and more lemon juice if desired. The dressing should be tangy, savory, and slightly creamy. If too thick, thin with 1–2 teaspoons of water or additional lemon juice.

Toss Salad

Add about 3/4 of the dressing to the salad bowl and toss gently but thoroughly so romaine is evenly coated. Add more dressing to taste, but avoid overdressing. Sprinkle the shaved Parm over the top and add remaining croutons for texture. Serve immediately with lemon wedges on the side.