Large Caesar Salad Recipe

Wash the romaine leaves thoroughly under cold running water. Spin dry in a salad spinner or pat dry with clean kitchen towels until leaves are mostly dry. Trim core and chop or tear leaves into bite-sized pieces. Place 3 cups chopped romaine into a large mixing bowl and reserve the additional 6 cups for topping a large serving platter or for refilling a large bowl as you serve.

If using cherry tomatoes and cucumber, halve the tomatoes and thinly slice the cucumber. Add them to the bowl with the initial romaine if you prefer them tossed into the salad; otherwise reserve for plating the large salad.

Prep anchovies and garlic

Mince the anchovy fillets finely (or measure anchovy paste). Grate or very finely mince the garlic cloves so they incorporate smoothly into the dressing.

Whisk dressing

In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, the minced anchovies, and the minced garlic. Whisk until smooth.

Emulsify

While whisking continuously, slowly drizzle in 3 tablespoons extra-virgin olive oil to emulsify the dressing. Once combined, stir in 1/4 cup freshly grated Parmesan, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon salt. Taste and adjust: add more lemon for brightness, more anchovy/paste for umami, or a pinch more salt if needed.

If you prefer a thinner dressing, whisk in 1 to 2 tablespoons of warm water to reach desired consistency. Refrigerate if not using immediately; dressing will keep 3–4 days refrigerated.

Preheat

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.

Toss bread with oil and seasoning

Place 6 cups cubed day-old bread in a large bowl. Drizzle with 3 tablespoons olive oil, sprinkle 1/2 teaspoon garlic powder and 1/2 teaspoon kosher salt. Toss thoroughly so cubes are evenly coated.

Bake

Spread bread cubes in a single layer on the prepared baking sheet. Bake 10–14 minutes, stirring once halfway through, until golden brown and crisp. Remove and cool completely; croutons will crisp further as they cool.

Toss salad (for a large plated salad): Place the 3 cups of chopped romaine (or all of it if making a fully tossed large salad) into a clean large bowl. Add 3/4 to 1 cup of the prepared Caesar dressing (start with less—you can always add more) and toss gently with tongs to coat leaves evenly. Add additional dressing to taste, but avoid overdressing; leaves should be evenly glazed, not swimming in dressing.

If serving on a large platter: Spread the reserved torn romaine evenly across the platter. Drizzle or dot dressing over the top and then toss lightly or leave arranged and add dressing only to portions to keep crispness for presentation.

Scatter the cooled croutons across the top of the salad. Sprinkle 1/2 cup freshly grated Parmesan and add Parmesan shavings as desired for presentation. Grind a little extra black pepper over the salad and serve lemon wedges on the side for guests who want added brightness.

Serve immediately. If you must hold the salad before serving, keep the dressing and croutons separate and toss just before serving to maintain texture.