Caesar Salad Recipe
A classic with baked garlic croutons.
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Ingredients
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Salad
Croutons
Dressing
Method
Croutons
- 1
Preheat and prepare bread
Preheat oven to 375°F (190°C). Spread the cubed bread in a single layer on a baking sheet.
- 2
- 3
Bake
Bake for 10–15 minutes, stirring once halfway through, until golden and crisp. Remove from oven and let cool on the baking sheet — the croutons will continue to crisp as they cool.
Dressing
- 4
Combine base ingredients
In a medium bowl, whisk together mayonnaise, Greek yogurt (if using), chopped anchovy fillets (or anchovy paste), minced garlic, Dijon mustard, and Worcestershire sauce until smooth.
- 5
Add acid and oil
Whisk in fresh lemon juice. Slowly drizzle in the extra-virgin olive oil while whisking to emulsify the dressing.
- 6
Season and adjust
Taste and season with salt and freshly ground black pepper. Adjust lemon, salt, or anchovy to preference. If too thick, thin with 1–2 teaspoons of water or more lemon juice.
Salad Assembly
- 7
Prepare lettuce
Rinse the romaine heads thoroughly, dry well using a salad spinner or clean towels, then chop or tear into bite-sized pieces. Place into a large salad bowl.
- 8
Dress the salad
Add about three-quarters of the dressing to the lettuce and toss gently to coat evenly. Add more dressing to taste, but avoid overdressing.
- 9
Add croutons and cheese
Sprinkle in the baked garlic croutons and toss lightly. Shave or grate the Parmesan over the salad and toss once more to combine.
- 10
Finish and serve
Taste and finish with a squeeze of lemon juice, a light sprinkle of salt and freshly ground black pepper if needed. Serve immediately with extra Parmesan and dressing on the side.