Caesar Salad Recipe

Wash and dry lettuce

Remove outer leaves if damaged. Quarter each romaine head lengthwise, then slice crosswise into roughly 1½–2 inch wide pieces. Rinse leaves thoroughly under cold water, then spin in a salad spinner or pat dry with clean kitchen towels until mostly dry. Dry greens help dressing cling.

Prepare croutons (if making homemade)

If using store-bought croutons, skip. For homemade: preheat oven to 375°F (190°C). Cut 2 cups of day-old crusty bread into ½–¾ inch cubes. Toss with 1 tbs olive oil and a pinch of salt and ¼ tsp garlic powder. Spread on a baking sheet and bake 10–12 minutes, tossing halfway, until golden and crisp. Cool.

Mash anchovies and garlic

On a cutting board, sprinkle a pinch of coarse salt over the anchovy fillets and minced garlic. Use the flat side of a chef’s knife to press and smear them into a smooth paste (about 30 seconds). This mellows the anchovy and integrates it into the dressing.

Emulsify dressing

In a medium bowl, combine the anchovy-garlic paste, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and 2 tablespoons grated Parmesan. Whisk until smooth. While whisking, drizzle in 2 tablespoons extra-virgin olive oil to slightly thin and gloss the dressing. Taste and adjust seasoning with salt (start very small — anchovies and Parmesan are salty) and black pepper. If you prefer a thinner dressing, whisk in 1–2 teaspoons of cold water or more lemon juice to reach desired consistency.

Toss lettuce with dressing

Place the dried romaine pieces in a large salad bowl. Add about three-quarters of the dressing (reserve some to serve on the side). Using tongs, toss the lettuce gently but thoroughly so leaves are evenly coated. Add more dressing if needed, a tablespoon at a time — the leaves should be lightly but evenly dressed, not swimming.

Add cheese and croutons

Sprinkle 3 tablespoons freshly grated Parmesan over the dressed lettuce and toss lightly to combine. Add 1 cup croutons and gently fold them in so they distribute without breaking up.

Finish and serve

Transfer the salad to a serving bowl or plates. Grind fresh black pepper over the top to taste and shave or sprinkle an extra teaspoon or two of Parmesan if desired. Serve immediately with lemon wedges and any optional sliced grilled chicken on top. Pass reserved dressing at the table.