Caesar Salad Recipe

Prepare lettuce

Wash romaine leaves thoroughly, dry using a salad spinner or clean kitchen towel, then tear into bite-sized pieces. Place in a large salad bowl.

Add tomatoes and croutons

Halve the cherry tomatoes and add them to the bowl with the torn lettuce. Add the croutons and toss gently to combine, leaving room to add dressing.

Add parmesan

Reserve about 1 teaspoon of grated Parmesan for garnish if desired. Add the remaining 2 tablespoons of grated Parmesan to the salad so it can mix with the lettuce and croutons.

In a medium bowl or jar, combine 1 tablespoon mayonnaise and 2 tablespoons Greek yogurt. Whisk until smooth.

Add 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1 teaspoon anchovy paste, 1 teaspoon Dijon mustard, 1 finely minced garlic clove, 1 teaspoon Worcestershire sauce, 1 teaspoon black pepper and 1 teaspoon salt. Whisk vigorously until emulsified and creamy. Taste and adjust seasoning—add more lemon for brightness, salt for savory, or a touch more anchovy paste for umami.

If you prefer a thinner dressing, whisk in up to 1 tablespoon water or more olive oil until you reach desired consistency.

Optional: For a smoother, more integrated dressing, blend all dressing ingredients in a small blender or use an immersion blender for 10–15 seconds.

Pour about half of the dressing over the salad and toss gently but thoroughly so leaves and croutons are evenly coated. Add additional dressing as needed—stop when the lettuce is lightly coated and not swimming in dressing (typically 2–4 tablespoons total, depending on preference).

Taste a piece of lettuce; adjust seasoning with salt and freshly ground black pepper if necessary. Sprinkle reserved Parmesan shavings on top and add extra freshly ground pepper to finish.

Serve immediately so croutons remain crisp. Leftover dressing can be refrigerated in a sealed container for up to 3–4 days.