Camp Caesar Salad Recipe

Wash the romaine and baby kale thoroughly. Dry completely using a salad spinner or clean towel. Trim any brown edges and chop romaine into bite-size pieces; tear baby kale into similar pieces.

Place the chopped romaine and torn baby kale in a large salad bowl and set aside chilled while you prepare croutons and dressing.

Make croutons

Preheat the oven to 375°F (190°C). On a rimmed baking sheet toss the bread cubes with 2 tbs olive oil, 1 tsp garlic powder, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Spread the cubes in a single layer and bake 10–14 minutes, stirring once halfway through, until golden-brown and crisp. Remove from oven and let cool on the sheet; transfer cooled croutons to a bowl.

Make dressing

In a medium bowl, whisk together 1 cup mayonnaise, 1 tbs grated Parmesan, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp anchovy paste, and 1 clove minced garlic until smooth.

Slowly whisk in 2 tbs extra-virgin olive oil until the dressing is emulsified. Season to taste with 1 tsp kosher salt and 1 tsp freshly ground black pepper. If dressing is too thick, thin with 1–2 tbs cold water or additional lemon juice to reach desired consistency.

Add about 3/4 of the cooled croutons to the bowl with the greens.

Pour 1 to 1 1/2 cups of dressing over the salad (start with 1 cup) and gently toss with salad tongs until leaves are evenly coated. Taste and add more dressing if needed for preferred creaminess.

Transfer the dressed salad to a serving platter or individual bowls. Scatter the remaining croutons on top and finish with 1 cup shaved Parmesan.

Serve immediately with lemon wedges on the side for those who want an extra squeeze.