Chop Caesar Recipe
Parmigiana Reggiano, Buttered Herb Croutons, Creamy Caesar Dressing
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Ingredients
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Croutons
Caesar Dressing
Salad
Method
Croutons
- 1
Prepare the Croutons
Preheat your oven to 375°F (190°C). Cut the French bread into bite-sized cubes.
- 2
Season the Croutons
In a large bowl, melt the unsalted butter and stir in the dried Italian herbs, garlic powder, and salt. Toss the bread cubes in the butter mixture until evenly coated.
- 3
Bake the Croutons
Spread the bread cubes in a single layer on a baking sheet. Bake for 15-20 minutes, or until golden brown and crunchy, stirring halfway through to ensure even browning.
Caesar Dressing
- 4
Mix the Dressing
In a medium bowl, whisk together the mayonnaise, fresh lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, grated Parmesan cheese, salt, and black pepper until smooth and creamy.
- 5
Taste and Adjust
Taste the dressing and adjust seasoning if necessary, adding more salt or pepper to suit your taste.
Salad Assembly
- 6
Combine Salad Ingredients
In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, and shaved Parmesan cheese.
- 7
Dress the Salad
Drizzle the creamy Caesar dressing over the salad and toss gently to coat all the ingredients evenly.
- 8
Add Croutons
Top the salad with the buttered herb croutons just before serving to maintain their crunch.