Caesar Salad Recipe

Prepare lettuce

Remove any browned outer leaves from the romaine. Slice each head lengthwise into quarters, then slice crosswise into bite-size pieces (about 1–1.5 inch). Rinse in cold water, spin in a salad spinner until mostly dry, then pat with paper towels to remove excess moisture.

Crisp bacon

If bacon is not already cooked, cook 6 slices in a skillet over medium heat until crisp (about 8–10 minutes), turning as needed. Drain on paper towels and chop into 1/2-inch pieces. If using pre-cooked bacon, warm briefly in a skillet for 1–2 minutes to render a bit of fat and crisp up.

Assemble base

Place the dried romaine pieces into a large salad bowl. Add the chopped bacon and croutons. Reserve the grated Parmesan for tossing and for finishing.

Combine flavor base

In a medium bowl, mash the minced anchovy fillets with the minced garlic and a pinch of salt using the back of a spoon or a fork until it forms a coarse paste. This mellows the anchovy and garlic and helps them incorporate evenly.

Emulsify dressing

Add the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, Worcestershire sauce, and fresh lemon juice to the anchovy-garlic paste. Whisk until smooth. Slowly drizzle in the extra-virgin olive oil while whisking constantly to create a slightly thick, creamy emulsion.

Season dressing

Season the dressing with kosher salt and freshly ground black pepper. Taste and adjust: add more lemon juice for brightness, a pinch more salt for seasoning, or a touch more olive oil if the dressing is too tangy. The dressing should be creamy with a balanced salty, tangy, umami flavor.

Toss salad

Pour about two-thirds of the dressing over the salad bowl. Toss gently but thoroughly so the romaine is evenly coated. If needed, add more dressing a tablespoon at a time to reach desired coverage. Sprinkle in 2 tablespoons of the grated Parmesan and toss once more.

Finish and serve

Transfer the tossed salad to a serving bowl or individual plates. Garnish with the remaining tablespoon of grated Parmesan and an extra grind of black pepper. Serve with lemon wedges on the side for guests to add additional brightness if desired.