Caesar Salad Recipe

Prepare lettuce

Remove any damaged outer leaves from the romaine. Cut the heads lengthwise into quarters, then rinse thoroughly under cold water to remove grit. Spin or pat dry very well with a salad spinner or clean kitchen towel. Tear or chop into bite-sized pieces and place in a large salad bowl. If using, halve cherry tomatoes and add to the bowl.

Preheat and toss

Preheat the oven to 375°F (190°C). In a mixing bowl, combine the 3 cups bread cubes, 3 tbs olive oil, 1 minced garlic clove, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Toss until the bread is evenly coated.

Bake croutons

Spread the coated bread cubes in a single layer on a baking sheet. Bake for 10–12 minutes, tossing once halfway through, until golden brown and crisp. Remove from oven and let cool. Croutons can be made ahead and stored in an airtight container for 2 days.

Mash anchovies & garlic

In a medium bowl, use the back of a spoon or a fork to mash the 2 anchovy fillets and 1 minced garlic clove into a coarse paste.

Emulsify dressing

Add 1/2 cup mayonnaise, 2 tbs Greek yogurt, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, and 1 tsp Worcestershire sauce to the anchovy-garlic paste. Whisk until smooth. Slowly drizzle in 2 tbs extra-virgin olive oil while whisking to slightly emulsify. Stir in 1/2 cup finely grated Parmesan, 1/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Taste and adjust: add up to 1 tbs more lemon juice for brightness, or 1 tsp more Worcestershire for savoriness. If you prefer a thinner dressing, whisk in 1–2 tbs water.

Add about half of the dressing to the bowl with the prepared romaine and toss gently but thoroughly with tongs so leaves are evenly coated. Add most of the croutons (reserve some for garnish) and 1/4 cup shaved Parmesan, then toss again. Add more dressing as needed to coat to your taste (reserve a little for guests to add).

Transfer the dressed salad to a serving platter or keep in the bowl. Scatter reserved croutons on top, sprinkle the remaining shaved Parmesan, and grind additional black pepper over the salad. Serve immediately with lemon wedges on the side for extra brightness.