Classic Caesar Salad with Lightened Anchovy Dressing

How to Make It

1. 1

   Prepare the Whole Grain Croutons

   Preheat your oven to 190°C (375°F). Toss the cubed sourdough bread with 15ml of olive oil, garlic powder, dried Italian herbs, and a very light pinch of sea salt. Spread in a single layer on a baking sheet and bake for 10–12 minutes, turning once halfway through, until golden and crisp. Remove and allow to cool completely on the tray — they will continue to crisp as they cool.

   Tip: Day-old bread makes the best croutons. Using whole grain bread increases fiber content, helping to slow glucose absorption and support satiety.
2. 2

   Build the Lightened Caesar Dressing

   In a medium bowl, combine the minced anchovy fillets and garlic paste, then use the flat of your knife or a fork to work them into a smooth paste together. Add the Greek yogurt, Dijon mustard, Worcestershire sauce, and fresh lemon juice, whisking until combined. While whisking constantly, slowly drizzle in the 45ml of olive oil to emulsify the dressing into a smooth, creamy consistency. Fold in the finely grated Parmigiano-Reggiano and season with freshly cracked black pepper. Taste and adjust lemon or pepper as needed. Refrigerate for at least 10 minutes before serving.

   Tip: Greek yogurt replaces raw egg yolk, delivering the same creamy texture while adding protein and eliminating food safety concerns. It also significantly reduces saturated fat compared to a traditional yolk-and-oil base.
3. 3

   Prepare the Romaine

   Wash the romaine hearts thoroughly under cold running water, paying attention to the base of each leaf where soil can collect. Spin dry in a salad spinner or pat firmly with clean kitchen towels — a dry leaf is essential for the dressing to cling properly. Tear or chop into generous 4–5cm pieces. If time permits, return the dry leaves to the refrigerator for 10 minutes to ensure they are thoroughly chilled and crisp before dressing.

   Tip: The inner pale-yellow hearts of romaine are the most tender and nutrient-dense. They contain folate, vitamin K, and beta-carotene — key anti-inflammatory micronutrients.
4. 4

   Dress and Assemble

   Place the chilled romaine in a large, wide salad bowl. Drizzle two-thirds of the dressing over the leaves and toss gently with tongs or clean hands until every leaf is lightly but evenly coated. Taste and add more dressing if needed — dress to coat, not to drench. Add half of the cooled croutons and toss again briefly.

   Tip: Dress the salad immediately before serving. Once dressed, Caesar salad does not hold well, so avoid pre-dressing if preparing for a meal later. Keep dressing and croutons separate for meal prep.
5. 5

   Finish and Serve

   Divide the dressed salad evenly among four chilled plates or shallow bowls. Top each serving with the remaining croutons and use a vegetable peeler to shave thin ribbons of Parmigiano-Reggiano over the top. Finish with a generous grind of fresh black pepper and an optional squeeze of fresh lemon juice just before serving.

   Tip: Shaved Parmesan adds visual elegance and a concentrated burst of umami. Because it is used as a finishing garnish rather than mixed in, a smaller amount delivers maximum flavor impact — supporting overall sodium and saturated fat reduction without sacrificing taste.