Caesar Salad Recipe

Remove any damaged outer leaves from the romaine. Slice the head lengthwise into quarters, then crosswise into bite-sized pieces (or tear by hand). Place in a large salad bowl and chill while you prepare other components.

If using cherry tomatoes, halve them and add to the bowl or reserve to plate individually.

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

In a large bowl, combine bread cubes, 3 tablespoons olive oil, minced garlic, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss until bread is evenly coated.

Spread the bread cubes in a single layer on the prepared baking sheet. Bake 10–12 minutes, tossing once halfway, until golden and crisp. Remove and let cool. Keep warm or room temperature until assembly.

On a cutting board, sprinkle a pinch of kosher salt and place the anchovy fillets and garlic cloves on top. Using the flat side of a chef's knife, mash and scrape repeatedly until you form a smooth paste (about 30–60 seconds).

Add 1 tablespoon lemon juice to the paste and stir to combine. This paste will be folded into the dressing to give classic Caesar flavor.

Whisk dressing

In a medium bowl, combine the anchovy-garlic paste, 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 teaspoon Dijon, 1 teaspoon Worcestershire sauce, 1/2 cup freshly grated Parmesan, 1/4 teaspoon black pepper and 1/4 teaspoon kosher salt.

Whisk while slowly drizzling in 2 tablespoons extra-virgin olive oil until the dressing is emulsified and creamy. Taste and adjust seasoning or lemon juice — add up to 1 tablespoon additional lemon juice if you prefer brighter acidity.

Add about half of the dressing to the chilled romaine in the large bowl. Toss gently but thoroughly so leaves are evenly coated. Add additional dressing as needed — aim for light, even coverage rather than drowning the lettuce.

Add the croutons and toss briefly to distribute. Sprinkle 1/4 cup grated/shaved Parmesan and a few grinds of black pepper over the top. If using cherry tomatoes, toss them in at the end so they don’t get crushed.

Taste and adjust: add a squeeze of lemon juice or another small pinch of salt if desired. Serve immediately with lemon wedges on the side.