Description
This classic Caesar salad recipe features crisp romaine lettuce, crunchy homemade croutons, shaved and grated Parmesan cheese, and a tangy, creamy homemade dressing. Perfect as a side salad or a light lunch, the dressing can be stored in the fridge for up to five days in an airtight container.
Ingredients
For the Croutons
- 4 cups cubed crusty bread
- Extra-virgin olive oil, for drizzling
- Sea salt, for sprinkling
Caesar Salad Dressing
- 1 cup mayonnaise
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 garlic clove, grated
- 1 teaspoon Worcestershire sauce
- Pinch sea salt
- Freshly ground black pepper, to taste
- ½ cup freshly grated Parmesan cheese
For the Salad
- 1 pound romaine lettuce (about 2 medium heads), chopped or torn into bite-size pieces
- ½ cup shaved Parmesan cheese
- Freshly ground black pepper, for seasoning
Instructions
- Make the croutons: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the cubed bread on the baking sheet, drizzle with extra-virgin olive oil, sprinkle with sea salt, and toss to coat evenly. Spread the bread cubes in a single layer and bake for 10 to 18 minutes, or until golden brown and crisp. Remove from the oven and allow to cool.
- Make the dressing: In a large liquid measuring cup or medium bowl, whisk together mayonnaise, extra-virgin olive oil, fresh lemon juice, Dijon mustard, grated garlic, Worcestershire sauce, sea salt, and freshly ground black pepper until smooth and well combined. Stir in freshly grated Parmesan cheese. Adjust seasoning to taste. If the dressing is too thick, add water one teaspoon at a time until the desired consistency is reached.
- Assemble the salad: Place chopped romaine lettuce in a large bowl. Add half of the dressing, half of the croutons, and half of the shaved Parmesan cheese. Toss gently to coat all pieces. Add additional dressing if desired, tossing until the salad is evenly coated. Season with freshly ground black pepper. Top with the remaining croutons, remaining shaved Parmesan cheese, and more black pepper, to taste.
Notes
- Use crusty bread like a baguette or sourdough for the best croutons.
- Worcestershire sauce adds a subtle umami flavor to the dressing; omit for vegetarian preferences.
- Dressing can be stored in an airtight container in the refrigerator for up to 5 days.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Ensure lettuce is dry to help dressing adhere better and prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: American