Caesar Salad Recipe
Romaine lettuce, Parmesan cheese, croutons and Caesar dressing
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Ingredients
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Salad
Caesar dressing
Method
Salad
Prepare lettuce
Remove outer leaves if wilted. Rinse the romaine heads under cold water, separate leaves, and spin or pat dry thoroughly using a salad spinner or clean kitchen towels. Dry leaves ensure the dressing sticks properly.
Tear lettuce
Trim the stem bases and tear the leaves into bite-size pieces (about 2–3 inch pieces). Place torn leaves into a large mixing bowl.
Season
Just before dressing, sprinkle 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper over the lettuce and toss lightly to distribute.
Add cheese and croutons
Reserve 2 tablespoons of the grated Parmesan for garnish. Add the remaining grated Parmesan (about 1 cup) and 1 1/2 cups croutons to the bowl; do not toss with dressing yet.
Caesar dressing
Prepare anchovies and garlic
If using anchovy fillets, finely mince them and mash to a paste with the side of a knife. Mince the garlic clove.
Whisk base
In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Whisk until smooth.
Add anchovy and garlic
Stir the mashed anchovies (or 1 tsp anchovy paste) and the minced garlic into the mayonnaise mixture until fully incorporated.
Finish dressing
Slowly whisk in 2 tablespoons extra-virgin olive oil until the dressing is glossy and emulsified. Stir in 2 tablespoons freshly grated Parmesan, 1/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Taste and adjust: add up to 1 tablespoon more lemon juice for brightness or a pinch more salt if needed.
Optional thinning
If the dressing is too thick, thin with 1–2 teaspoons cold water or additional lemon juice until desired consistency is reached.
Assemble & serve
Pour about 3/4 of the dressing (start with 3–4 tablespoons) over the prepared lettuce, Parmesan, and croutons. Using tongs, toss gently but quickly to coat leaves evenly. Add more dressing to taste — typically 1/3 to 1/2 cup total depending on preference.
Transfer the tossed salad to individual plates or a serving bowl. Sprinkle the reserved 2 tablespoons grated Parmesan over the top and finish with a few grinds of fresh black pepper.
Serve immediately so croutons remain crisp.