Spicy Caesar Salad Recipe

Prepare lettuce

Wash and dry the romaine thoroughly (use a salad spinner or paper towels). Trim the stem end, then chop or tear the leaves into roughly 1–2 inch pieces. Place in a large salad bowl and chill briefly while you make the dressing.

Prepare tomatoes and cheese

Halve the cherry tomatoes and add them to the bowl with the chopped romaine. Grate the Parmesan fresh and measure out 3/4 cup for tossing and reserve 1/4 cup for finishing on top.

Add croutons

If using store-bought croutons, keep them ready. If making quick homemade croutons, toss 2 cups day-old bread cubes with 1 tbs olive oil, 1/4 tsp kosher salt, and 1/8 tsp black pepper, then bake at 375°F (190°C) for 8–10 minutes until golden and crisp. Allow to cool and then add 1.5 cups to the salad bowl.

Combine the mayonnaise (1/2 cup) and Greek yogurt (1/4 cup) in a medium bowl. Whisk until smooth.

Add the lemon juice (2 tbs), anchovy paste (1 tsp), Dijon mustard (1/2 tsp), and Worcestershire sauce (1/2 tsp). Whisk to combine well.

Stir in the minced garlic (2 cloves), red pepper flakes (1/2 tsp), sriracha (1 tsp), and olive oil (2 tbs). Continue whisking until the dressing is emulsified and slightly thickened.

Season with kosher salt (1/2 tsp) and freshly ground black pepper (1/4 tsp). Adjust heat by adding more sriracha or red pepper flakes to taste. If the dressing is too thick, whisk in up to 1–2 tbs water to reach desired consistency.

Taste and adjust acidity or salt: add up to 1 tbs more lemon juice for brightness or a pinch more salt if needed.

Pour about 3/4 of the dressing over the chilled romaine, cherry tomatoes, and 3/4 cup of the grated Parmesan in the large bowl. Gently toss with tongs or salad servers until leaves are evenly coated.

Add the croutons and toss lightly to distribute without sogging them. Taste and add more dressing (up to remaining amount) if needed.

If using protein: top with sliced grilled shrimp or chicken (about 8 oz cooked), arranging evenly over the salad.

Transfer salad to a serving platter or divide onto plates. Finish with the reserved 1/4 cup Parmesan, an extra pinch (1/4 tsp) of red pepper flakes if desired, and lemon wedges on the side for squeezing.

Serve immediately so the croutons remain crisp.