Caesar Salad Recipe
Romaine – Croutons – Parmesan
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Ingredients
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Salad
Croutons
Dressing
Method
Croutons
- 1
Preheat and prepare bread
Preheat the oven to 375°F (190°C). Spread the 1/2-inch bread cubes in a single layer on a rimmed baking sheet.
- 2
Toss with oil and seasonings
In a small bowl, combine 2 tablespoons olive oil, 1 teaspoon minced garlic, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Drizzle over the bread cubes and toss until evenly coated.
- 3
Bake
Bake the bread cubes 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool on the pan while you prepare the rest. (Can be made a day ahead and stored in an airtight container.)
Dressing
- 4
Combine base ingredients
In a medium bowl, mash the 2 minced anchovy fillets and 1 minced garlic clove into a paste using the back of a spoon or a fork. Add 1 tablespoon mayonnaise, 2 tablespoons plain Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 2 tablespoons fresh lemon juice. Whisk until smooth.
- 5
- 6
Alternate (blender or food processor)
If preferred, combine all dressing ingredients in a small blender or food processor and pulse to a smooth, creamy consistency. Scrape down sides and taste for seasoning.
Salad Assembly
- 7
Prepare lettuce
Rinse 3 cups romaine lettuce leaves under cold water, dry thoroughly (use a salad spinner or pat dry with paper towels), then tear or chop into bite-size pieces. Place in a large mixing bowl.
- 8
Dress the lettuce
Add about 3–4 tablespoons of the prepared dressing to the bowl (start with less; you can add more to taste). Toss the lettuce gently but thoroughly so leaves are evenly coated.
- 9
Add croutons and cheese
Add the freshly baked croutons and 1 cup grated Parmesan to the dressed lettuce. Toss lightly to combine, reserving a small pinch of Parmesan for garnish.
- 10