Macs Caesar Salad Recipe

Cook macaroni

Bring a large pot of salted water to a rolling boil. Add 2 cups macaroni and cook until just al dente (about 7–8 minutes). Drain and rinse briefly under cold water to stop cooking; drain well and set aside to cool to room temperature.

In a large mixing bowl, combine cooled macaroni and 6 cups chopped romaine. Toss gently to mix.

Add 1 cup shaved Parmesan to the bowl but reserve 2–3 tablespoons for garnish. Toss lightly once dressing is added (see dressing section).

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.

In a medium bowl, toss 3 cups bread cubes with 2 tbs olive oil, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper until evenly coated.

Spread seasoned bread cubes in a single layer on the prepared baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and cool on the sheet; croutons will crisp further as they cool.

In a small bowl, whisk together 1 cup mayonnaise, 2 tbs fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tbsp grated Parmesan, 1 minced garlic clove, 1 tsp anchovy paste (if using), and 1 tsp black pepper until smooth and emulsified. Taste and adjust: add more lemon for brightness or salt if needed.

If you prefer a thinner dressing, whisk in 1–2 tbs cold water until desired consistency is reached.

Pour about 3/4 to 1 cup of the prepared Caesar dressing over the bowl with macaroni, romaine, and shaved Parmesan. Gently toss until components are evenly coated. Add more dressing to taste.

Fold in about half of the croutons so some remain for garnish. Taste and adjust seasoning with salt and pepper if needed.

Transfer salad to a serving bowl or platter. Sprinkle remaining shaved Parmesan on top and scatter remaining croutons over the salad.

Serve immediately so croutons remain crisp. Leftovers: store dressing separately, refrigerate salad ingredients up to 2 days; combine and serve cold.