Caesar Recipe

Prepare lettuce

Separate the romaine hearts into leaves, discard any wilted outer leaves. Rinse thoroughly under cold water, then spin dry in a salad spinner or pat dry with clean kitchen towels until leaves are mostly dry. Chop or tear into bite-sized pieces and place in a large mixing bowl.

Add croutons and cheese

Add the croutons and about 1/4 cup of the grated Parmesan to the lettuce. Reserve extra Parmesan shavings for garnish.

Combine base ingredients

In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, and anchovy paste until smooth and uniform.

Add garlic and oil

Add the minced garlic and slowly whisk in the extra-virgin olive oil in a steady stream to emulsify the dressing. Continue whisking until the dressing is slightly thickened and glossy.

Season and adjust

Stir in the black pepper and salt. Taste and adjust: add more lemon for brightness, more anchovy paste or Worcestershire for savory depth, or a pinch more salt if needed.

Optional chilling

If time allows, refrigerate the dressing for 15–30 minutes to let flavors meld. Give it a final whisk before using.

Right before serving, drizzle about 3–4 tablespoons of the dressing over the prepared lettuce, croutons, and Parmesan in the large bowl. Toss gently but thoroughly to coat leaves evenly. Add more dressing a tablespoon at a time if you prefer a creamier salad.

Transfer the tossed salad to a serving bowl or plates. Sprinkle remaining 1/4 cup grated Parmesan and Parmesan shavings on top, add lemon wedges at the side for squeezing, and finish with a crack of black pepper.

Serve immediately so the croutons remain crisp.