Caesar Salad Recipe

Prepare anchovies and garlic

Mince the anchovy fillets finely and grate or mince the garlic. Using the side of a chef's knife, mash the anchovies and garlic together into a paste to help them incorporate smoothly into the dressing.

In a medium bowl, combine the mashed anchovy-garlic paste with the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and 2 tablespoons olive oil. Whisk until smooth and emulsified.

Stir in 1 tablespoon grated Parmesan, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning: add a splash more lemon juice for brightness or a pinch more salt if needed.

If the dressing is too thick, whisk in up to 1 tablespoon water (or additional olive oil) to reach a pourable consistency. Cover and refrigerate while you prepare the rest of the salad (dressing can be made up to 2 days ahead).

If using whole romaine hearts, remove core, then slice lengthwise or chop into bite-size pieces. Rinse thoroughly under cold water if not pre-washed, then dry completely in a salad spinner or with paper towels. Dry leaves allow the dressing to adhere better.

Place the dried romaine in a large salad bowl. Add 1 cup croutons.

Add about 3 to 4 tablespoons of the prepared dressing to the bowl (start with less; you can always add more). Toss gently and evenly until leaves are lightly coated.

Sprinkle the remaining 1 tablespoon grated Parmesan over the tossed salad and toss briefly just to combine. Taste and add additional dressing, salt, or pepper as desired.

Top with the croutons if you prefer them on top for crunch, and finish with a grind of fresh black pepper. Serve immediately so croutons stay crisp.

If adding grilled chicken: season 1 boneless chicken breast with salt and pepper and grill or sear in a hot skillet with 1 tablespoon oil until internal temperature reaches 74°C (165°F), about 6–8 minutes per side depending on thickness. Let rest 5 minutes, slice thinly and arrange over the finished salad.

For a variation, toss sliced cooked shrimp or add a soft-poached egg on top for richness.