The Classic Caesar Salad Recipe
Romaine hearts tossed with Caesar dressing, Parmesan cheese, and warm garlic croutons
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Ingredients
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Salad Base
Caesar Dressing
Garlic Croutons
Method
Preparing the Salad Base
- 1
Wash and Chop
Rinse the Romaine hearts under cold water. Pat dry with paper towels. Chop them into bite-sized pieces and place them in a large salad bowl.
Making the Caesar Dressing
- 2
Combine Ingredients
In a blender or food processor, combine olive oil, garlic (minced), anchovy fillets, Dijon mustard, Worcestershire sauce, lemon juice, salt, and black pepper. Blend until smooth.
- 3
Add Parmesan
Gradually add the grated Parmesan cheese to the blender while blending, until well combined. Adjust seasoning to taste.
Preparing the Garlic Croutons
- 4
Cube the Baguette
Cut the baguette into small cubes (about 1-inch).
- 5
Toss with Oil and Seasoning
In a large bowl, toss the baguette cubes with olive oil, garlic powder, and salt until evenly coated.
- 6
Bake the Croutons
Spread the seasoned bread cubes on a baking sheet. Bake in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until golden brown and crispy. Toss halfway through baking for even crispiness.
Assembling the Salad
- 7
Combine Ingredients
In the bowl with the chopped Romaine, drizzle the Caesar dressing over the greens. Toss gently to coat the leaves evenly.
- 8
Add Croutons and Serve
Top the salad with warm garlic croutons and additional grated Parmesan cheese if desired. Serve immediately.
