Caesar Recipe

Prepare anchovies and garlic

Finely mince the anchovy fillets and garlic together on a cutting board and then use the side of a chef's knife to mash them into a paste. This helps distribute flavor evenly through the dressing.

In a medium bowl, combine the anchovy-garlic paste with the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and grated Parmesan. Whisk until smooth.

While whisking constantly, slowly drizzle in the olive oil to emulsify the dressing. Taste and season with salt and additional lemon juice if needed. If the dressing is too thick, thin with 1–2 teaspoons of warm water or more lemon juice until desired consistency is reached.

Cover and refrigerate the dressing for at least 15 minutes to let flavors meld. Stir again before using.

Dry the washed romaine thoroughly in a salad spinner or with paper towels. Excess water will dilute the dressing and make the croutons soggy.

Place the romaine in a large serving bowl. Add about three-quarters of the croutons and half of the grated Parmesan on top of the leaves.

Start by adding 3/4 cup of the prepared Caesar dressing to the bowl (you can always add more). Using clean salad tongs or two large spoons, toss the lettuce gently but thoroughly until every leaf is evenly coated. If needed, add more dressing 1–2 tablespoons at a time until desired coverage is reached.

Taste a leaf and adjust seasoning with freshly ground black pepper and additional salt or lemon juice if desired.

Transfer the dressed lettuce to serving plates or leave in the bowl. Sprinkle the remaining croutons over the top, then garnish with the remaining grated Parmesan and optional shaved Parmesan. Add lemon wedges on the side for guests who want extra acidity.