Caesar Salad Recipe

Prepare anchovies and garlic

If using anchovy fillets, rinse briefly and pat dry. Finely mince anchovies and garlic together until almost paste-like; this helps them dissolve into the dressing.

In a medium bowl, whisk together the mayonnaise, Dijon mustard, and Worcestershire sauce until smooth.

Add the minced anchovy-garlic mixture to the bowl and whisk to incorporate.

Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify the dressing and achieve a glossy texture.

Whisk in the fresh lemon juice, grated Parmesan, kosher salt, and 1/2 tsp freshly ground black pepper. Taste and adjust: add more lemon for brightness, more salt for seasoning, or a pinch more anchovy for umami.

Cover and refrigerate the dressing for at least 15 minutes to allow flavors to meld. Bring to cool room temperature before tossing with lettuce if desired.

If not already done, wash and dry the Romaine thoroughly (use a salad spinner). Tear the leaves into bite-sized pieces and place them in a large mixing bowl.

Add 1.5 cups of croutons to the bowl with the lettuce.

Pour about 3/4 of the dressing over the lettuce and croutons (reserve some dressing to adjust later). Using clean hands or salad tongs, toss gently but thoroughly so the leaves are evenly coated. Add more dressing if necessary — the goal is a light, even coating, not drowning the greens.

Transfer the tossed salad to a serving bowl or individual plates.

Scatter the freshly shaved Parmesan over the top and finish with a light dusting of freshly ground black pepper.

Add reserved croutons on top for crunch if desired.

If serving with grilled chicken: season a chicken breast with salt and pepper and grill over medium-high heat until internal temperature reaches 165°F (74°C), about 5–7 minutes per side depending on thickness. Let rest 5 minutes, then slice thinly and arrange over the salad.

Serve immediately with lemon wedges on the side for guests to squeeze over the salad as desired.