Caesar Salad Recipe

Prepare lettuce

Trim and discard the root end of each romaine head, separate leaves, rinse thoroughly under cold water, and spin or pat dry. Tear or chop leaves into 1- to 2-inch pieces and place in a large salad bowl.

If using cherry tomatoes, halve them and add to the bowl.

Reserve 2 tablespoons freshly grated Parmesan for garnish and add remaining Parmesan to the dressing when instructed.

Preheat oven to 375°F (190°C).

In a large bowl, toss the cubed bread with 3 tablespoons olive oil, 1 teaspoon garlic powder, and 1 teaspoon salt until evenly coated.

Spread bread cubes in a single layer on a baking sheet and bake 10–12 minutes, tossing halfway, until golden brown and crisp. Remove and let cool.

In a medium bowl, mash the minced anchovy fillets with the minced garlic and a pinch of salt to form a paste.

Add 1 cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1 tablespoon freshly grated Parmesan to the anchovy-garlic paste. Whisk to combine.

Slowly whisk in 2 tablespoons extra-virgin olive oil to emulsify. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, tasting and adjusting lemon, salt, or anchovy to preference.

If the dressing is too thick, thin with 1–2 teaspoons of water or additional lemon juice until desired consistency.

If adding chicken, pat breasts dry and rub with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Heat a grill pan or skillet over medium-high heat. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.

Just before serving, add cooled croutons to the bowl with the lettuce.

Pour 3/4 cup of the dressing over the lettuce and croutons (reserve remaining dressing for passing). Toss gently but thoroughly to coat leaves—add more dressing if desired.

Top with sliced grilled chicken if using. Garnish with the reserved 2 tablespoons Parmesan and freshly ground black pepper to taste. Serve immediately.