This Caesar Salad is a perfect blend of crisp romaine, crunchy homemade croutons, and a tangy, creamy dressing. It’s a timeless side dish or light meal with bold flavors, and this version balances freshness with savory richness. The homemade croutons add texture, and the dressing is a bright, garlicky complement to the Parmesan and lettuce.
Ingredients (Serves 4 as a side salad)
For the Croutons:
- ½ French Baguette (cut in half lengthwise and thinly sliced into ¼” pieces)
- 3 Tbsp extra virgin olive oil
- 1 tsp minced garlic (about 2 small cloves)
- 2 Tbsp grated Parmesan cheese
Caesar Salad Dressing:
- 2 small garlic cloves (minced, about 1 tsp)
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tsp fresh lemon juice
- 1½ tsp red wine vinegar
- ⅓ cup extra virgin olive oil
- ½ tsp sea salt (or to taste)
- ⅛ tsp black pepper (plus more to serve)
For the Salad:
- 1 large head romaine lettuce (or 2 small heads), chopped or torn into bite-sized pieces
- ⅓ cup Parmesan cheese (shredded or shaved)
Instructions
How to Make Croutons:
- Preheat your oven to 350˚F.
- Cut the French baguette in half lengthwise, then slice it diagonally into ¼” thick pieces.
- Spread the bread slices evenly on a baking sheet.
- In a small bowl, mix together 3 Tbsp extra virgin olive oil and 1 tsp minced garlic.
- Drizzle the garlic oil mixture over the bread slices, ensuring each piece is lightly coated.
- Sprinkle the 2 Tbsp Parmesan cheese on top, then toss to coat.
- Bake at 350˚F for 10-12 minutes, or until the croutons are lightly golden and crispy.
How to Make Caesar Salad Dressing:
- In a small bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.
- Slowly drizzle in ⅓ cup extra virgin olive oil, whisking constantly to emulsify the dressing.
- Season with ½ tsp salt and ⅛ tsp black pepper, adjusting to taste.
How to Assemble Caesar Salad:
- Rinse, dry, and chop or tear the romaine lettuce into bite-sized pieces. Place the lettuce into a large serving bowl.
- Sprinkle generously with shredded or shaved Parmesan and the cooled croutons.
- Drizzle the prepared Caesar dressing over the salad and toss gently to coat all the lettuce evenly.
Tips:
- Croutons: For even more flavor, toast the croutons until deeply golden and crisp. You can also add extra garlic or herbs to the oil mixture before baking.
- Dressing: Adjust the garlic and lemon juice to your personal taste for a stronger or milder dressing. For a creamier version, blend in a small amount of mayonnaise or Greek yogurt.
- Make-Ahead Tip: You can prepare the croutons and dressing ahead of time. Store the croutons in an airtight container at room temperature, and the dressing in the fridge for up to 3 days.
This Caesar Salad is a quick, fresh, and classic addition to any meal. The combination of crispy croutons, tangy dressing, and crunchy romaine creates a dish that’s not only versatile but also packed with flavor.
Caesar Salad Recipe
Course: SALADS4
servings20
minutes10
minutesIngredients
For the Croutons:
½ French Baguette (cut in half lengthwise and thinly sliced into ¼” pieces)
3 Tbsp extra virgin olive oil
1 tsp minced garlic (about 2 small cloves)
2 Tbsp grated Parmesan cheese
Caesar Salad Dressing:
2 small garlic cloves (minced, about 1 tsp)
2 tsp Dijon mustard
1 tsp Worcestershire sauce
2 tsp fresh lemon juice
1½ tsp red wine vinegar
⅓ cup extra virgin olive oil
½ tsp sea salt (or to taste)
⅛ tsp black pepper (plus more to serve)
For the Salad:
1 large head romaine lettuce (or 2 small heads), chopped or torn into bite-sized pieces
⅓ cup Parmesan cheese (shredded or shaved)
Directions
- This Caesar Salad is a perfect blend of crisp romaine, crunchy homemade croutons, and a tangy, creamy dressing. It’s a timeless side dish or light meal with bold flavors, and this version balances freshness with savory richness. The homemade croutons add texture, and the dressing is a bright, garlicky complement to the Parmesan and lettuce.
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