Caesar Salad Recipe
Romaine, tomato, cucumber, garlic croutons, Parmesan cheese.
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Ingredients
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Salad
Garlic Croutons
Caesar Dressing
Method
Garlic Croutons
- 1
Preheat and prepare
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- 2
Toss bread with oil and garlic
In a medium bowl, combine the bread cubes, 2 tablespoons olive oil, minced garlic (2 cloves), and 1/2 teaspoon kosher salt. Toss until bread is evenly coated.
- 3
Bake croutons
Spread the coated bread cubes in a single layer on the prepared baking sheet. Bake for 10–12 minutes, tossing once halfway through, until golden brown and crisp. Remove from oven and let cool.
Caesar Dressing
- 4
Combine base ingredients
In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon Dijon mustard until smooth.
- 5
Add flavor components
Whisk in 1 teaspoon anchovy paste (or mashed anchovy fillets) and 1 minced garlic clove. Stir in 1/4 cup freshly grated Parmesan and 1/4 teaspoon salt. Taste and adjust seasoning—add more lemon juice for brightness or a pinch more salt if needed.
- 6
Chill briefly
If time permits, refrigerate the dressing for 10–15 minutes to let flavors meld. Whisk again before using.
Salad Assembly
- 7
Prepare produce
Wash and dry the romaine lettuce thoroughly. Tear or chop into bite-sized pieces to make about 6 cups. Dice the tomato to yield 1 cup and slice the cucumber into half-moons to yield 1 cup.
- 8
Toss salad
In a large salad bowl, place the romaine, tomato, and cucumber. Add about 3/4 of the prepared croutons and 3/4 of the grated Parmesan. Add about half of the dressing (reserve extra to serve on the side). Toss gently until the leaves are evenly coated. Add more dressing as needed to taste.
- 9
Serve
Divide the salad among 4 plates or bowls. Top each portion with the remaining croutons and a final sprinkle of Parmesan. Finish with a grind of freshly ground black pepper (about 1/8 to 1/4 teaspoon per serving) and serve immediately.