Salada César Recipe

Mince the garlic and finely chop the anchovy fillets. Place them in a medium bowl and mash together with the back of a spoon or a fork until a smooth paste forms.

Add the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce and fresh lemon juice to the anchovy–garlic paste. Whisk to combine until smooth.

Slowly whisk in the extra-virgin olive oil in a steady stream to emulsify the dressing. Continue whisking until the dressing is creamy and glossy.

Season the dressing with kosher salt and freshly ground black pepper to taste. Taste and adjust: add up to 1 teaspoon more lemon juice for brightness or a pinch more salt if needed.

If you prefer a thinner dressing, whisk in 1–2 teaspoons of water to reach desired consistency. Refrigerate while you prepare the salad; allow at least 10 minutes for flavors to meld.

Wash and dry the romaine lettuce leaves thoroughly (use a salad spinner or pat dry with paper towels). Tear or chop into bite-sized pieces and place in a large mixing bowl.

Add 1 cup of croutons and 2 tablespoons of grated Parmesan to the bowl with the lettuce.

Add about 3–4 tablespoons of the prepared Caesar dressing to the lettuce (start with less — you can add more). Gently toss the lettuce with tongs or salad servers until leaves are evenly coated. Add more dressing if desired, but avoid overdressing.

Taste and adjust seasoning with freshly ground black pepper and a light sprinkle of additional Parmesan if desired.

Transfer the tossed salad to a serving platter or divide among plates. Sprinkle remaining 1 tablespoon Parmesan and the remaining croutons on top. Serve with lemon wedges on the side for optional squeezing.

Cook chicken

If adding chicken, season the chicken breasts on both sides with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side (depending on thickness) until golden brown and internal temperature reaches 74°C (165°F). Transfer to a cutting board and let rest 5 minutes, then slice thinly.

Arrange sliced chicken on top of the dressed salad just before serving so it stays warm and the lettuce remains crisp.