Step by step

Method

3 steps

1. 1

   In a bowl, whisk ½ cup mayonnaise, ¼ cup grated Parmesan, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1–2 minced anchovy fillets (or 1 teaspoon anchovy paste), 1 minced garlic clove, and 1 teaspoon Worcestershire until completely smooth — no anchovy bits or garlic chunks. About 1 minute of whisking.

2. 2

   Stream in 2–3 tablespoons olive oil while whisking so it emulsifies into a thick, glossy dressing. Season with black pepper. If it's too thick to drizzle, thin with a splash of water or milk until it ribbons off the whisk.

3. 3

   Taste: you want savory, lemony, and a little funky from the anchovy — not flat mayo. Add lemon or a pinch of salt if needed. Chill 15 minutes so the garlic mellows, then toss with crisp romaine. You want a creamy, clingy Caesar that coats leaves without pooling — not a sharp raw-garlic slap or thin watery dressing.