Caesar Salad Recipe
romaine lettuce, homemade ciabatta croutons, parmesan
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Ciabatta Croutons
Caesar Dressing
Method
Ciabatta Croutons
Prep bread
Preheat oven to 375°F (190°C). Cut the ciabatta into roughly 3/4–1-inch cubes so pieces are fairly uniform for even toasting.
Place bread cubes in a large bowl. Drizzle 3 tbsp extra-virgin olive oil over cubes and toss to coat evenly.
Mince or finely grate 2 garlic cloves and sprinkle over the oiled bread. Add 1 tsp kosher salt and 1/2 tsp fresh black pepper; toss again so seasoning is distributed.
Spread the seasoned bread cubes in a single layer on a baking sheet. Bake 10–15 minutes, stirring once halfway through, until golden brown and crisp. Remove and let cool. (If you prefer a stronger garlic flavor, rub a cut garlic clove over the warm croutons immediately after baking.)
Caesar Dressing
In a medium bowl, mash the 4 anchovy filets with 1 minced garlic clove and 1 tsp Dijon mustard until a paste forms.
Add 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tsp Worcestershire sauce and 2 tbsp fresh lemon juice to the anchovy-garlic paste. Whisk until smooth and homogenous.
Slowly whisk in 2 tbsp extra-virgin olive oil until incorporated and dressing is glossy. Stir in 2 tbsp freshly grated Parmesan, 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust: add up to 1 tbsp more lemon juice for brightness or a pinch more salt if needed.
Cover and refrigerate dressing at least 15 minutes to let flavors meld. Dressing will keep 3–4 days refrigerated in an airtight container.
Salad Assembly
Wash romaine heads thoroughly, then dry completely (use a salad spinner or pat dry with towels). Trim the stem ends and either tear or chop into 1–2 inch pieces. Place in a large salad bowl.
Add cooled ciabatta croutons to the bowl with the romaine.
Add 3 tbsp freshly grated Parmesan over the greens. Spoon 3–4 tbsp (or to taste) of the prepared dressing over the lettuce and croutons.
Using salad tongs, toss gently but thoroughly to coat leaves evenly. Taste and add more dressing if desired. Finish with a few grinds of fresh black pepper.
Serve immediately with lemon wedges on the side for guests who want extra brightness.