Caesar Salad Recipe
Romaine, Parmesan, garlic herb croutons, Caesar dressing
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Ingredients
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Salad
Croutons
Caesar dressing
Method
Croutons
- 1
Preheat and prepare bread
Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a baking sheet.
- 2
Season
In a small bowl combine the olive oil, minced garlic, dried Italian herbs, and salt. Toss the bread cubes with the oil mixture until evenly coated.
- 3
Bake
Bake the bread cubes for 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and let cool on the baking sheet.
Caesar dressing
- 4
Combine ingredients
In a medium bowl, whisk together the mayonnaise, chopped anchovy fillets (or paste), minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, and grated Parmesan until smooth.
- 5
Adjust seasoning and texture
Taste and season with fresh black pepper. If the dressing is too thick, whisk in water 1 tablespoon at a time until you reach desired pourable consistency. Adjust lemon or salt to taste.
Salad assembly
- 6
Prepare lettuce
Trim the core from the romaine heads, then separate or chop the leaves into bite-size pieces. Rinse thoroughly and spin or pat dry so leaves are crisp.
- 7
Toss
Place the dried romaine in a large bowl. Add about two-thirds of the dressing and toss gently to coat the leaves evenly. Add more dressing as needed to lightly coat but not saturate the lettuce.
- 8
Add croutons and cheese
Toss in the cooled garlic herb croutons and sprinkle the 3 tablespoons grated Parmesan over the salad. Toss gently once more to combine.
- 9
Serve
Transfer to a serving bowl or individual plates, finish with a crack of black pepper and lemon wedges on the side for optional squeezing.