Description
This classic Caesar Salad features crisp romaine lettuce, garlicky homemade Parmesan croutons, and a creamy tangy Caesar dressing. Quick to assemble and always crowd-pleasing, it’s perfect as a side or light meal.
Ingredients
Croutons:
½ baguette (about 6–8 oz), cut into ¼” slices then quartered
2 Tbsp olive oil
½ tsp garlic powder
½ tsp kosher salt
Freshly ground black pepper, to taste
3 Tbsp shredded Parmesan cheese
Caesar Dressing (approximate):
½ cup mayonnaise
1 Tbsp anchovy paste (or substitute Worcestershire sauce)
2 Tbsp fresh lemon juice
1 clove garlic, minced
1 tsp Dijon mustard
1 tsp Worcestershire sauce
3 Tbsp grated Parmesan
Salt & pepper, to taste
Salad:
3 heads romaine hearts, chopped
¼ cup shredded Parmesan cheese
Instructions
- Preheat oven to 350 °F and line a baking sheet with parchment.
- In a bowl, toss bread cubes with olive oil, garlic powder, salt, pepper, and Parmesan. Spread in a single layer and bake 6 minutes, toss, then bake 4–8 more minutes until golden and crisp. Cool.
- While croutons bake, whisk together mayonnaise, anchovy paste, lemon juice, garlic, Dijon, Worcestershire, Parmesan, salt, and pepper. Adjust consistency with a little water if needed.
- In a large bowl, toss chopped romaine with half the dressing and ¼ cup Parmesan.
- Add cooled croutons, cheese, and additional dressing to taste. Toss gently and serve immediately.
Notes
- Cool croutons completely before assembly to preserve crunch.
- Anchovies add authentic umami—substitute Worcestershire if needed.
- Store dressing separately for up to 1 week; re-crisp croutons in a 300 °F oven for 5 minutes.
- Dress salad just before serving to keep romaine crisp.
- Prep Time: 10 minutes
- Cook Time: 10–14 minutes
- Category: Salad
- Method: Baking & Tossing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 230
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
