Caesar Salad Recipe

Prep lettuce

Wash romaine thoroughly under cold water. Spin or pat dry until crisp. Trim root end, then slice crosswise into 1- to 1.5-inch wide ribbons or tear into bite-sized pieces. Chill in fridge while making dressing.

Prepare Parmesan and croutons

Grate Parmesan finely. If using store-bought croutons, have them ready; to make quick homemade croutons, toss 2 cups cubed day-old baguette with 1 tbsp olive oil and a pinch of salt, bake at 375°F (190°C) for 8–10 minutes until golden and crisp.

Combine base ingredients

In a medium bowl, place the egg yolks, minced anchovy fillets (or anchovy paste), Dijon mustard, minced garlic, and Worcestershire sauce. Whisk together until smooth and slightly thickened.

Emulsify oil

While whisking vigorously, add the extra-virgin olive oil in a thin, steady stream to create an emulsion. Continue until all oil is incorporated and dressing is glossy and thickened.

Finish dressing

Whisk in fresh lemon juice, then season with kosher salt and freshly ground black pepper. Taste and adjust acidity or salt: add more lemon for brightness or a pinch more salt if needed. If dressing is too thick, whisk in 1–2 teaspoons of warm water to loosen to desired consistency.

Safety note (optional)

If concerned about raw egg yolks, use pasteurized egg product or omit raw yolk—substitute 3 tbsp mayonnaise and reduce oil by about 3 tbsp; mix as above.

Place chilled, dried romaine in a large mixing bowl. Add about two-thirds of the dressing and toss gently but thoroughly to coat leaves. Add grated Parmesan and croutons, reserving a small amount of each for garnish. Taste and add more dressing if needed (you may not need all dressing).

Transfer to a serving bowl or plates. Sprinkle remaining Parmesan and croutons on top. Grind additional black pepper over the salad and serve with lemon wedges on the side for extra brightness. If using grilled chicken, arrange sliced chicken over the salad before the final sprinkle of Parmesan.