César Salad Recipe
Romaine lettuce tossed with Romano cheese, toasted Cuban croutons.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Cuban Croutons
Dressing
Method
Prepare the Croutons
- 1
Cut the Bread
Cut the Cuban bread into small cubes, roughly 1-inch in size.
- 2
Toss with Oil and Seasonings
In a large bowl, combine the bread cubes, olive oil, garlic powder, salt, and black pepper. Toss well to coat the bread evenly.
- 3
Bake the Croutons
Spread the seasoned bread cubes on a baking sheet in a single layer. Bake in a preheated oven at 375°F (190°C) for about 10-15 minutes or until golden brown, tossing halfway through.
Prepare the Salad
- 4
Wash and Chop Lettuce
Wash the Romaine lettuce under cold water. Pat dry with a towel and chop into bite-sized pieces.
- 5
Grate the Cheese
Grate the Romano cheese using a cheese grater or food processor.
Make the Dressing
- 6
Combine Ingredients
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, Worcestershire sauce, salt, and black pepper until well blended.
Assemble the Salad
- 7
Combine Ingredients
In a large salad bowl, combine the chopped Romaine lettuce, grated Romano cheese, and toasted Cuban croutons.
- 8
Add Dressing
Drizzle the dressing over the salad just before serving. Toss gently to coat everything evenly.