Caesar Salad Recipe
romaine lettuce, garlic croutons & creamy caesar dressing
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Ingredients
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Salad
Garlic Croutons
Creamy Caesar Dressing
Method
Garlic Croutons
- 1
Preheat and prepare bread
Preheat oven to 375°F (190°C). Cut day-old bread into 1/2-inch cubes to yield about 6 cups.
- 2
Season bread
In a large bowl, toss bread cubes with 3 tbs olive oil, 2 minced garlic cloves, 3 pinches of salt, and 1 pinch of black pepper until evenly coated.
- 3
Bake croutons
Spread seasoned bread in a single layer on a baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and cool on the pan.
Creamy Caesar Dressing
- 4
Mash anchovies and garlic
Place 3 anchovy fillets and 2 minced garlic cloves on a cutting board. Sprinkle with a pinch of salt and use the flat side of a knife to mash into a paste.
- 5
Combine dressing ingredients
In a medium bowl, whisk together 1 cup mayonnaise, 1 tbs Greek yogurt, the anchovy-garlic paste, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbs fresh lemon juice, and 1 tbs grated Parmesan until smooth.
- 6
Emulsify
While whisking, slowly drizzle in 2 tbs olive oil until the dressing is slightly thickened and glossy. Season with 1 tsp salt and 1 tsp freshly ground black pepper; adjust to taste.
Salad Assembly
- 7
Prepare lettuce
Trim root ends of 2 romaine heads, discard any wilted outer leaves, and rinse thoroughly. Dry leaves completely using a salad spinner or clean kitchen towel. Tear or chop into bite-size pieces and place in a large salad bowl.
- 8
Dress salad
Add about 3/4 of the creamy Caesar dressing to the lettuce (reserve extra for guests). Toss gently but thoroughly with tongs until leaves are evenly coated. Add more dressing if desired.
- 9
Add croutons and cheese
Scatter cooled garlic croutons over the dressed lettuce. Sprinkle 1 cup grated Parmesan cheese on top and toss lightly to combine, reserving a little cheese for garnish.
- 10
Serve
Divide salad among plates or serve family-style. Garnish with remaining Parmesan and lemon wedges on the side for squeezing. Serve immediately so croutons remain crisp.