Caesar Salad Recipe

Prepare lettuce

Remove outer wilted leaves from romaine. Quarter each head lengthwise, then chop crosswise into bite-size pieces (about 1 to 1½-inch pieces). Rinse in cold water, spin or pat dry thoroughly so dressing adheres.

Toss with croutons and cheese

Place the dried romaine in a large mixing bowl. Add 1 cup of croutons and 1/2 cup of finely grated Parmesan. Hold back some croutons and Parmesan to finish the top for presentation.

Season lightly with freshly ground black pepper and set aside while you finish the dressing.

Mince garlic and combine anchovy

Finely mince the garlic clove and, in a medium bowl, mash it with the anchovy paste and salt using the back of a spoon until it forms a smooth paste.

Emulsify dressing

Add the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, and grated Parmesan to the garlic-anchovy paste. Whisk until smooth. While whisking, slowly drizzle in the olive oil to emulsify into a creamy dressing. Taste and adjust: add more lemon for brightness or 1/4 tsp more salt if needed.

Adjust consistency

If the dressing is too thick, whisk in 1–2 teaspoons of cold water or more lemon juice to reach a pourable consistency that will coat the lettuce but not pool at the bottom.

Dress the salad

Pour about two-thirds of the dressing over the prepared romaine and toss gently but thoroughly with tongs until leaves are evenly coated. Add more dressing to taste — you may not need it all.

Finish and serve

Transfer the dressed salad to a serving bowl or plates. Sprinkle the reserved croutons and remaining 1/4 cup Parmesan over the top, finish with freshly ground black pepper to taste, and serve immediately.