Side Caesar Salad Recipe

Prepare lettuce

Wash romaine leaves thoroughly and dry completely using a salad spinner or clean towels. Tear or chop into bite-sized pieces to yield about 6 cups packed.

Add optional tomatoes

If using, halve cherry tomatoes and add to a medium bowl with the lettuce.

Add cheese and croutons

Toss the lettuce (and tomatoes) lightly with about two-thirds of the grated Parmesan and the croutons. Reserve remaining Parmesan for finishing.

Combine base ingredients

In a small bowl or jar, stir together mayonnaise, Greek yogurt (or sour cream), finely minced anchovy fillets (or anchovy paste), minced garlic, lemon juice, Dijon mustard, and Worcestershire sauce until smooth.

Emulsify with oil

Slowly whisk in the olive oil until the dressing is glossy and emulsified. If using a jar, add the oil, close the lid, and shake vigorously for 30 seconds.

Season

Taste and season with kosher salt and freshly ground black pepper. Adjust lemon juice for brightness or a pinch more salt if needed. The dressing should be tangy, slightly salty, and creamy.

Chill briefly (optional)

If time allows, refrigerate the dressing 10–15 minutes to let flavors meld; otherwise use immediately.

Dress the salad: Add 2 to 3 tablespoons of the prepared dressing to the bowl with the lettuce and toss gently to coat evenly. Add more dressing, 1 teaspoon at a time, until the leaves are lightly but thoroughly coated. Avoid over-dressing.

Finish and plate: Sprinkle the reserved Parmesan over the tossed salad and add extra croutons on top. Grind a bit more black pepper over the salad to taste.

Serve: Transfer to individual side plates (about 1 to 1¼ cups per person). Leftover dressing keeps refrigerated in a sealed container for up to 4 days.