Caesar Salad Recipe

Prep and Toast

Preheat oven to 375°F (190°C). Toss bread cubes with 2 tablespoons olive oil, 1/2 teaspoon garlic powder and 1/4 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet.

Bake 10–14 minutes, stirring once halfway, until golden and crisp. Remove and cool completely. Use 1½ cups for the salad; reserve any extra for another use.

Combine base flavors

In a medium bowl, mash the 2 minced anchovy fillets and 1 minced garlic clove together with the back of a spoon or a fork to form a paste. This mellows the garlic and distributes the anchovy flavor evenly.

Add 1/2 cup mayonnaise, 2 tablespoons Greek yogurt (if using), 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon salt to the anchovy-garlic paste. Whisk until smooth.

Whisk in 3 tablespoons extra-virgin olive oil in a slow stream until the dressing is emulsified and slightly thickened. Stir in 2 tablespoons grated Parmesan. Taste and adjust seasoning with additional lemon juice, salt or pepper as needed.

Dry the romaine lettuce well after washing (use a salad spinner or pat with paper towels). Chop or tear into bite-sized pieces and place in a large bowl (about 6 cups).

Add 1½ cups croutons and 3 tablespoons freshly grated Parmesan to the lettuce.

Add about 4–6 tablespoons of the dressing to the salad (start with less — you can always add more). Toss gently but thoroughly to coat leaves evenly.

Season with freshly ground black pepper (about 1 teaspoon) and additional salt if needed. Taste and add more dressing or lemon juice if desired.

Serve immediately on chilled plates. Garnish with extra shaved Parmesan and lemon wedges. If adding grilled chicken, place sliced chicken on top before serving.

Season a boneless chicken breast with salt and pepper and grill or pan-sear over medium-high heat 6–8 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly and top the salad.