Caesar Salad, Parmesan Croutons Recipe
Make Caesar Salad, Parmesan Croutons Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Parmesan Croutons
Caesar Dressing
Method
Parmesan Croutons
- 1
Prep and toss bread
Preheat oven to 375°F (190°C). Cut day-old bread into 1/2-inch (1.2 cm) cubes to yield about 4 cups. In a large bowl combine 3 tbs extra-virgin olive oil, 1 minced garlic clove, 1 tbs grated Parmesan, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Add bread cubes and toss thoroughly so cubes are evenly coated.
- 2
Bake croutons
Spread coated bread cubes in a single layer on a baking sheet. Bake for 10 minutes, then stir or flip cubes and bake another 6–8 minutes until golden brown and crisp. Remove from oven and let cool on the sheet; they will crisp further as they cool.
Caesar Dressing
- 3
Combine base ingredients
In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tbs Greek yogurt (if using), 2 chopped anchovy fillets (or 1 tsp anchovy paste), 1 minced garlic clove, 1 tsp Dijon mustard, and 1 tsp Worcestershire sauce until smooth.
- 4
Season and finish
Whisk in 2 tbs fresh lemon juice. Slowly whisk in 1 tbs olive oil to loosen the dressing and create a slightly glossy texture. Season with 1/4 tsp freshly ground black pepper and 1/4 tsp kosher salt, taste and adjust — add extra lemon for brightness, salt for seasoning, or a bit more anchovy/paste for savory depth. If dressing is too thick, whisk in water 1 tsp at a time to reach desired consistency.
Salad Assembly
- 5
Prep lettuce and tomatoes
Wash and thoroughly dry 1.5 heads of romaine lettuce. Remove core, then chop or tear leaves into bite-sized pieces. If using, halve 12 cherry tomatoes.
- 6
Toss salad
Place the romaine (and tomatoes, if using) in a large mixing bowl. Add about 2 tbs of the dressing and toss gently to coat. Add more dressing as needed to lightly coat leaves — you may have extra dressing for serving. Add 3 tbs freshly grated Parmesan and toss again.
- 7