Side Caesar Salad Recipe

Combine base

In a small bowl, whisk together 3 tbs mayonnaise, 1 tbs Greek yogurt, 1 tbs fresh lemon juice, 0.5 tsp Dijon mustard, 0.5 tsp anchovy paste, 0.5 tsp minced garlic, and 0.5 tsp Worcestershire sauce until smooth.

Emulsify

Slowly whisk in 2 tbs extra-virgin olive oil until the dressing is slightly thickened and fully emulsified.

Season

Season the dressing with 0.25 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust: add more lemon for brightness, more anchovy paste for umami, or a pinch more salt if needed. If you prefer a thinner dressing, whisk in 1–2 tsp water.

Cover and refrigerate the dressing for at least 10 minutes if time allows to let flavors meld. Stir again before assembling the salad.

Prepare lettuce

Wash the romaine thoroughly, spin or pat dry, and tear or chop into bite-size pieces to measure approximately 4 cups. Dry leaves help the dressing cling better.

Toss salad

Place the dried romaine in a medium mixing bowl. Add about two-thirds of the prepared dressing (start with 2–2.5 tbs) and toss gently but thoroughly to coat the leaves evenly. Add more dressing to taste, being careful not to overdress for a side portion.

Add cheese and croutons

Sprinkle 2 tbs shaved or grated Parmesan and 1 cup croutons over the dressed salad. Toss once lightly to distribute. Reserve a small pinch of Parmesan for finishing.

Transfer the salad to a chilled side plate or bowl. Top with the reserved Parmesan and freshly ground black pepper to taste. Serve immediately with an optional lemon wedge on the side for squeezing over the salad.

If you like, shave additional Parmesan over the top and offer extra dressing on the side. For a warmed-crouton variation, toast croutons in a 350°F (175°C) oven for 5–7 minutes or until crisp before adding.