Classic Caesar Recipe

Prepare lettuce

Remove outer leaves if wilted. Cut off root end and separate leaves. Wash leaves thoroughly in cold water, spin dry in a salad spinner or pat dry with clean kitchen towels until mostly dry. Tear leaves into bite-sized pieces and place in a large chilled bowl.

If using cherry tomatoes, halve them and set aside. (Traditional Caesar doesn't include tomatoes; optional.)

Preheat oven

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.

Prepare bread

Cut day-old bread into 3/4-inch cubes to yield about 4 cups. In a large bowl, toss bread cubes with 3 tablespoons olive oil, 1 teaspoon minced garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated.

Bake croutons

Spread cubes in an even layer on the prepared baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove and cool on a rack.

Make paste

On a cutting board, sprinkle 1/4 teaspoon kosher salt over the anchovy fillets and 2 garlic cloves. Using the flat side of a chef's knife, mash and scrape repeatedly until you form a smooth paste. Alternatively, mince very finely and mash with the back of a spoon. Stir in 1 tablespoon fresh lemon juice.

Combine base ingredients

In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and the anchovy-garlic-lemon paste until smooth.

Add cheese and season

Whisk in 1/2 cup freshly grated Parmesan until incorporated. Taste the dressing and adjust seasoning with 1/4 teaspoon freshly ground black pepper and additional kosher salt if needed (start sparingly because anchovies and Parmesan are salty).

Adjust consistency

If the dressing is too thick, whisk in up to 1 tablespoon extra-virgin olive oil or 1–2 teaspoons cold water to loosen to desired consistency.

Toss salad

Add 3/4 of the croutons and 3/4 of the shaved Parmesan to the bowl with the prepared romaine. Pour about half of the dressing over the lettuce and gently toss using tongs to coat evenly. Add more dressing as needed — you want the leaves lightly but completely coated, not swimming.

Plate and garnish

Transfer salad to a serving bowl or divide among plates. Scatter remaining croutons and shaved Parmesan on top. Grind a little extra black pepper over each serving and serve with lemon wedges on the side for squeezing.

Optional protein: top with grilled chicken breast slices or pan-seared shrimp if desired. Serve immediately so croutons remain crisp.