Caesar Salad Recipe

Prepare and dry lettuce

Remove outer leaves if wilted. Trim root end of each romaine head, then separate leaves. Rinse leaves thoroughly under cold water, then spin in a salad spinner or pat dry with clean kitchen towels until mostly dry (excess water will dilute dressing and wilt leaves). Tear or chop into bite-sized pieces and transfer to a large salad bowl.

Add cheese and croutons

Reserve about 2 tablespoons of the grated Parmesan for garnish. Add the remaining Parmesan (about ¾ cup) and 1 ½ cups croutons to the bowl with the lettuce. Hold off on pepper until after tossing so you can adjust to taste.

Mince anchovies and garlic

On a cutting board, finely mince the anchovy fillets and the garlic clove together using the flat of a knife to make a rough paste. Scrape into a small bowl.

Emulsify dressing

To the bowl with anchovy-garlic paste add 1/2 cup mayonnaise, 2 tablespoons Greek yogurt (if using), 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce and 1/2 teaspoon salt. Whisk briefly to combine. While whisking, slowly drizzle in 2 tablespoons extra-virgin olive oil to help emulsify until the dressing is smooth and slightly glossy. Taste and adjust: add more lemon for brightness, a pinch more salt if needed, or up to 1/4 teaspoon black pepper if desired.

Optional smoother dressing

For an ultra-smooth, restaurant-style dressing, place all dressing ingredients in a small blender or use an immersion blender and blend for 10–20 seconds until completely emulsified.

Combine dressing and salad

Pour about half of the dressing over the prepared lettuce, Parmesan and croutons. Toss gently but thoroughly with salad tongs or two large spoons until leaves are evenly coated. Add more dressing a little at a time until desired coating is reached (you may not need all of it).

Finish and serve

Grate or shave the reserved 2 tablespoons Parmesan over the tossed salad. Finish with freshly ground black pepper to taste (start with 1/2 teaspoon and add more if desired). Divide among plates or bowls and serve immediately so croutons remain crisp.