Creamy Caesar Recipe

Prepare lettuce

Wash the romaine thoroughly under cold running water. Shake off excess water and spin in a salad spinner until mostly dry. Trim core and chop or tear the leaves into roughly 2–3 inch pieces to yield about 8 cups loosely packed.

Assemble salad

Place the chopped romaine in a large serving bowl. Add 1/2 cup of the grated Parmesan and the croutons. Hold additional Parmesan for finishing.

Combine base ingredients

In a medium bowl, whisk together the mayonnaise (1 cup) and Greek yogurt (1 tbs) until smooth.

Add flavorings

Stir in the lemon juice (2 tbs), Dijon mustard (1 tsp), Worcestershire sauce (1 tsp), minced garlic (2 tsp), and finely chopped anchovy fillets (3 each) if using. Whisk until the mixture is uniform.

Emulsify and season

Slowly drizzle in the olive oil (2 tbs) while whisking to slightly loosen and emulsify the dressing. Season with kosher salt (1 tsp) and freshly ground black pepper (1 tsp). Taste and adjust: add more lemon juice for brightness, more salt if flat, or more anchovy for savory depth. The dressing should be creamy and pourable; if too thick, whisk in 1–2 teaspoons of warm water.

Chill (optional)

For best flavor, cover and refrigerate the dressing for at least 15 minutes to let the flavors meld. Bring back to near-fridge temperature before tossing so it coats evenly.

Dress the salad and serve

Pour about 1/2 to 3/4 cup of the dressing over the prepared romaine and croutons. Toss gently but thoroughly to coat leaves evenly (use tongs or salad servers). Add additional dressing to taste. Sprinkle the remaining 1/2 cup Parmesan over the top and finish with a grind of black pepper. Serve immediately.