Caesar Salad Recipe

Prepare lettuce

Trim core from romaine heads, discard any wilted outer leaves. Rinse leaves thoroughly under cold water, shake off excess water and spin in a salad spinner or pat dry with clean towels. Chop or tear into 2–3 inch pieces.

Add extras

Place the dried romaine in a large mixing bowl. Add cherry tomatoes if using and 1 tablespoon of the grated Parmesan. Reserve remaining Parmesan for finishing.

Add croutons

Just before serving, add the croutons to the bowl so they stay crunchy.

Add protein (optional)

If using grilled chicken, slice thinly and arrange on top or toss with the lettuce after dressing is added.

Mince anchovies and garlic

On a cutting board, finely mince the anchovy fillets and the garlic clove together with the flat of a knife to form a paste. This helps them disperse evenly in the dressing. If using anchovy paste, mix it with the minced garlic.

Emulsify dressing

In a medium bowl or a jar, combine the minced anchovy-garlic paste, mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, salt and black pepper. Whisk until smooth. While whisking continuously, slowly stream in the olive oil to create a creamy emulsion. Taste and adjust seasoning: more lemon for brightness, more salt or anchovy for umami.

Storing dressing

Refrigerate the dressing up to 3 days in an airtight container. If it separates, whisk again before use.

Add 3–4 tablespoons of dressing to the bowl with the lettuce and toss gently but thoroughly to coat. Add more dressing a tablespoon at a time until the leaves are evenly coated to your taste (typically 4–6 tbsp for this quantity).

Sprinkle remaining grated Parmesan over the dressed salad and toss lightly or leave on top as a garnish.

Plate the salad onto individual plates or a large serving platter. Top with sliced grilled chicken if using. Finish with a few extra grinds of black pepper and serve immediately so croutons remain crisp.