Begin by making the mayonnaise foundation. In a mixing bowl, combine 2 egg yolks with 1 teaspoon Dijon mustard and a splash of red wine vinegar. Whisk these Cheesecake Factory Caesar dressing ingredients together vigorously. While continuing to whisk, slowly drizzle olive oil in a thin, steady stream. This gradual emulsification is crucial-rushing creates a broken sauce. Keep whisking and adding oil until the mixture thickens to a consistency resembling thick double cream. You’ve just made fresh mayonnaise from scratch.

Take your anchovy fillets and garlic cloves and finely chop them together on a cutting board. Continue mincing and mashing with the side of your knife until they form a smooth paste. This technique, used in authentic Caesar dressing recipes, ensures the pungent ingredients distribute evenly throughout the dressing without leaving chunks. The anchovy-garlic paste is the secret weapon in this copycat Cheesecake Factory Caesar dressing.

Add the anchovy-garlic paste to your homemade mayonnaise along with the finely grated Parmesan cheese and fresh lemon juice. Whisk everything together thoroughly until fully incorporated. The dressing will be quite thick at this point. Add a splash of water and whisk again to loosen it into a pourable, coating consistency. Taste and adjust seasoning if needed-though the anchovies and Parmesan typically provide enough salt. Reserve a portion of this dressing for the grilled chicken later.

Dice your crusty bread into bite-sized cubes and season with salt and black pepper. Heat olive oil in a frying pan over medium-high heat. Add the bread cubes and toss frequently, frying until they begin turning golden brown. Now for the restaurant trick: grate Parmesan cheese generously directly over the croutons while they’re still in the hot pan. Keep tossing to coat every piece and prevent sticking. The cheese will melt slightly and create a crispy, cheesy crust on your croutons. Remove from heat when golden and crunchy.

Tear the romaine lettuce leaves into large, rustic pieces-don’t slice them too thinly, as you want substantial bite-sized portions. Place the lettuce in a large salad bowl and squeeze fresh lemon juice over top. Add half of your anchovy Caesar dressing and toss well, ensuring every leaf gets coated. The dressing should cling to the lettuce beautifully. Add half the cheesy croutons and toss again to distribute them throughout.

Preheat your griddle pan over medium-high heat until very hot. Butterfly each chicken breast by slicing horizontally from the thinner end toward the thicker side without cutting all the way through, then opening it like a book. This technique ensures even cooking and those coveted char marks. Season both sides generously with salt and ground black pepper. Place the butterflied chicken on the hot griddle and cook for 3-4 minutes per side until cooked through with beautiful char marks. The chicken should reach an internal temperature of 165°F (74°C).

Remove the grilled chicken from heat and let it rest briefly. While still warm, spoon some of the reserved Caesar dressing over the chicken. This allows the anchovy, garlic, and Parmesan flavors to penetrate the meat as it cools slightly. After resting, slice the chicken into strips for serving.

Top your dressed salad with the remaining cheesy croutons and grate generous amounts of fresh Parmesan over everything. Arrange the warm sliced chicken on top or serve it in a separate bowl alongside the salad to prevent wilting the lettuce. Finish with an extra drizzle of your homemade Cheesecake Factory Caesar dressing if desired.