Caesar Salad Recipe

Prepare lettuce

Wash the romaine leaves thoroughly, dry them well (use a salad spinner or pat dry with towels), then tear into bite-sized pieces. Place in a large salad bowl and chill briefly while you finish other components (5–10 minutes).

Prepare chicken

If chicken is not yet cooked: season 2 chicken breasts with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat, cook breasts 5–7 minutes per side until internal temperature reaches 74°C (165°F). Rest 5 minutes, then slice into 1/4-inch strips. If pre-cooked, reheat gently or use cold as preferred.

Prepare croutons (if homemade)

Preheat oven to 190°C (375°F). Cut 3 cups of day-old bread into 1/2-inch cubes. Toss with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp garlic powder. Spread on a baking sheet and bake 10–12 minutes until golden and crisp, stirring once. Cool.

In a medium bowl, combine 1 cup mayonnaise and 1/4 cup plain Greek yogurt. Whisk until smooth.

Add 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and the finely minced anchovy fillets (or 1 teaspoon anchovy paste). Whisk to combine.

Add 2 small cloves garlic, minced, and 2 tablespoons extra-virgin olive oil. Whisk until emulsified and slightly thickened.

Stir in 1/4 cup grated Parmesan, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon kosher salt. Taste and adjust seasoning — add more lemon for brightness, salt for seasoning, or a pinch of sugar if too tart.

If you prefer a thinner dressing, whisk in 1–2 tablespoons cold water until desired consistency is reached. Refrigerate dressing for at least 10 minutes to let flavors meld; up to 24 hours in an airtight container.

Just before serving, add the sliced chicken, croutons (about 1 cup), and 1 cup parmesan slices/shavings to the bowl with the prepared romaine.

Add 3/4 cup of the Caesar dressing to the salad (reserve extra for guests who want more). Using salad tongs, toss gently but thoroughly so leaves are evenly coated. Taste and add more dressing, salt, or pepper as needed.

Transfer to a serving platter or individual plates. Garnish with extra grated Parmesan and lemon wedges on the side. Serve immediately so croutons remain crisp.