Caesar Salad Recipe

Prepare lettuce

Remove any damaged outer leaves from the romaine. Cut each head lengthwise, then crosswise into roughly 1- to 1.5-inch pieces. Rinse thoroughly under cold water, spin dry in a salad spinner or pat dry with clean towels until mostly moisture-free.

Prep cheese and lemon

Reserve about 1 tablespoon of the grated Parmesan to finish the salad. Using a vegetable peeler, shave about 1 to 1.5 ounces of Parmesan into thin ribbons for garnish if desired. Cut the lemon in half; set aside one half for juicing and the other for optional extra garnish.

Toast croutons (if making homemade)

If using store-bought croutons, skip. To make quick homemade croutons: preheat a skillet over medium heat with 1 tablespoon olive oil, toss 1/2-inch bread cubes (about 2 cups) with a pinch of salt and a little garlic powder, then cook, stirring, until golden and crisp, about 6–8 minutes. Cool before using.

If adding protein, slice grilled chicken breasts thinly or have shrimp warmed and patted dry. Set aside.

Crush garlic and anchovies

On a cutting board sprinkle the salt from the dressing ingredients (use about half of the teaspoon listed) over the garlic cloves. Using the flat side of a chef’s knife, press and smear the garlic with the anchovy fillets until they form a smooth paste. This mellows the garlic and fully breaks down the anchovies.

Combine dressing

In a medium bowl add the anchovy-garlic paste, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice (from the reserved half), and the 1 tablespoon grated Parmesan. Whisk until smooth and creamy.

Adjust texture and seasoning

Slowly whisk in 2 tablespoons extra-virgin olive oil to loosen the dressing and give it a glossy finish. Taste and adjust seasoning with the remaining 1/2 teaspoon salt and 1 teaspoon black pepper (or to taste). If dressing is too thick, whisk in 1–2 teaspoons cold water or more lemon juice to reach desired consistency.

Place the dried romaine pieces in a large bowl. Add 2 cups of croutons and drizzle about 3–4 tablespoons of the dressing over the lettuce (start conservatively; you can add more). Toss gently but thoroughly so the leaves are evenly coated.

Add the sliced protein (if using) and toss again very gently to incorporate.

Plate the salad, sprinkle the reserved 1 tablespoon grated Parmesan and the shaved Parmesan ribbons over the top, and add a final few grinds of black pepper and a squeeze of the extra lemon half if desired.

Serve immediately so the croutons remain crisp.