Caesar Salad Recipe

Prep anchovy and garlic

Finely mince the anchovy fillets and garlic together on a cutting board until almost paste-like to ensure even flavor distribution.

In a medium bowl, whisk together the minced anchovy and garlic with the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and grated Parmesan until smooth.

Slowly drizzle in the extra-virgin olive oil while whisking vigorously to emulsify the dressing. Continue until fully incorporated and the dressing is slightly thickened.

Taste and season with 1/4 tsp salt and freshly ground black pepper (use part of the 1 tsp reserved for the salad). Adjust lemon, salt or Worcestershire to taste. If dressing is too thick, thin with 1–2 tsp water or additional lemon juice.

Cover and refrigerate for at least 10 minutes to let flavors meld (can be made up to 24 hours ahead).

Tear or chop the washed and thoroughly dried Romaine hearts into bite-sized pieces and place in a large mixing bowl.

Add about 3/4 of the shaved Parmesan and all of the croutons to the bowl with the Romaine.

Add approximately 3–4 tablespoons of the prepared Caesar dressing to the bowl (start with less; you can add more). Toss gently but thoroughly with tongs until leaves are evenly coated. Add additional dressing a tablespoon at a time if needed; the salad should be lightly coated, not swimming in dressing.

Taste and adjust seasoning: add freshly ground black pepper to taste and a pinch more salt if needed. If desired, add remaining shaved Parmesan on top for presentation.

Transfer to a serving bowl or divide among plates. Top with any remaining shaved Parmesan and any extra croutons. Serve immediately.