Award Winning Caesar Salad Recipe
with fresh croutons and sharp asiago cheese
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Ingredients
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Salad Base
Croutons
Dressing
Method
Prepare the Croutons
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare Bread
Cut the French bread into cubes, approximately 1 inch in size.
- 3
Season the Croutons
In a large bowl, toss the bread cubes with olive oil, garlic powder, salt, and pepper until evenly coated.
- 4
Bake the Croutons
Spread the seasoned bread cubes in a single layer on a baking sheet and bake for 15-20 minutes, or until golden brown and crispy. Stir halfway through.
Prepare the Dressing
- 5
Blend Ingredients
In a food processor or blender, combine garlic, anchovy fillets, egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce. Blend until smooth.
- 6
Add Olive Oil
With the blender running, slowly drizzle in the olive oil until the dressing is emulsified and creamy.
- 7
Finish the Dressing
Stir in Parmesan cheese, and season with salt and pepper to taste.
Assemble the Salad
- 8
Prepare the Lettuce
Wash and dry the Romaine lettuce, then chop it into bite-sized pieces.
- 9
Combine Ingredients
In a large salad bowl, combine the chopped lettuce, cherry tomatoes, and freshly made dressing. Toss well to coat.
- 10
Add Croutons and Cheese
Top the salad with the baked croutons and shaved Asiago cheese. Toss gently before serving.