Caesar Salad Recipe

Prepare lettuce

Remove outer leaves if wilted. Cut romaine heads lengthwise, then slice crosswise into 1–1.5 inch ribbons. Wash thoroughly in cold water, spin or pat dry until very dry to help dressing cling.

Assemble salad base

Place the dried romaine in a large chilled bowl. Add 1/2 cup of grated Parmesan and the croutons. Hold off on pepper and any extra cheese until after dressing is added to adjust seasoning.

Mince anchovies and garlic

On a cutting board, finely mince the drained anchovy fillets with the garlic cloves until they form a coarse paste. Scrape into a medium bowl.

Combine base ingredients

To the anchovy-garlic paste add the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar. Whisk until smooth and homogenous.

Emulsify with oil

Slowly drizzle in the extra-virgin olive oil while whisking vigorously to create a slightly thickened, glossy dressing. Taste and season with kosher salt and more lemon or Worcestershire if needed.

Optional thinner

If the dressing is too thick, whisk in 1–2 teaspoons of cold water until desired consistency is reached.

Pour about 3/4 of the dressing over the prepared romaine, then toss gently but thoroughly with tongs until leaves are evenly coated. Add additional dressing as needed — you want the leaves lightly but evenly dressed, not drenched.

Sprinkle remaining 1/2 cup grated Parmesan over the dressed salad and grind 1 tsp of fresh black pepper across the top. Toss once more briefly to distribute cheese and pepper.

If using grilled chicken, slice and arrange on top of the salad. Scatter capers if using. Finish with extra croutons if desired and serve immediately on chilled plates.