César Salad Recipe
Crisp romaine lettuce tossed with Classic Caesar dressing, Romano cheese and Cuban bread 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
Croutons
Classic Caesar Dressing
Method
Preparation of Ingredients
- 1
Prepare the Romaine Lettuce
Wash the romaine lettuce under cold water. Dry thoroughly using a salad spinner or by patting with paper towels. Tear the romaine into bite-sized pieces and place them in a large salad bowl.
- 2
Grate the Romano Cheese
Using a box grater or food processor, grate the Romano cheese and set aside for topping the salad.
Making the Croutons
- 3
Prepare the Cuban Bread
Preheat your oven to 375°F (190°C). Cut the Cuban bread into small cubes.
- 4
Season the Croutons
In a large bowl, mix the bread cubes with olive oil, garlic powder, and salt. Toss until evenly coated.
- 5
Bake the Croutons
Spread the seasoned bread cubes on a baking sheet in a single layer. Bake in the preheated oven for about 10-12 minutes or until golden brown and crispy, stirring halfway through the cooking time. Remove from the oven and let cool.
Preparing the Dressing
- 6
Mix the Dressing Ingredients
In a medium bowl, combine mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, and anchovy paste. Whisk together until smooth and creamy. Season with black pepper to taste.
Assembling the Salad
- 7
Combine Salad Ingredients
In the large bowl with the prepared romaine lettuce, add the dressing and toss gently to coat the leaves evenly.
- 8
Add Cheese and Croutons
Sprinkle the grated Romano cheese over the salad and top with the homemade croutons. Toss gently to combine.
