Ceasar Salad Recipe

Prepare lettuce

Trim root end of romaine heads, discard any wilted outer leaves. Slice each head crosswise into 1–1.5 inch pieces or tear into bite-sized pieces. Rinse thoroughly in cold water, spin or pat dry until mostly dry.

Assemble salad base

Place the dried romaine in a large mixing bowl. Add 1 cup grated Parmesan and 2 cups croutons. Reserve additional Parmesan for finishing if desired.

If using grilled chicken, arrange sliced chicken over the top of the dressed salad just before serving. Offer lemon wedges on the side.

Make anchovy-garlic paste

On a cutting board, sprinkle a pinch of salt over the minced garlic. Using the flat side of a chef's knife, press and scrape the garlic and chopped anchovies together until they form a smooth paste (about 30–45 seconds).

Combine dressing ingredients

In a medium bowl, whisk the anchovy-garlic paste with 1 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons olive oil, and 2 tablespoons grated Parmesan. Whisk until smooth and slightly glossy. Taste and add up to 1/4 teaspoon more salt if needed (anchovies and Parmesan are salty).

Adjust consistency

If the dressing is too thick, whisk in 1–2 teaspoons of water or additional lemon juice until it reaches a creamy but pourable consistency.

Season final dressing with freshly ground black pepper to taste (about 1/2–1 tsp).

Refrigerate dressing up to 1 hour if preparing ahead; bring to cool room temperature before tossing with lettuce.

Just before serving, add 3–4 tablespoons of dressing to the bowl with romaine, Parmesan, and croutons. Toss gently but thoroughly with tongs until leaves are evenly coated. Add more dressing 1 tablespoon at a time if needed — the salad should be coated but not swimming in dressing.

Transfer to a serving platter or individual plates. Sprinkle a little extra grated Parmesan and freshly ground black pepper on top. Serve immediately with lemon wedges and optional sliced grilled chicken.