Description
A classic Caesar Salad recipe featuring homemade garlic parmesan croutons and a creamy, tangy dressing made from fresh ingredients. This easy-to-make salad offers crisp romaine lettuce tossed with a flavorful dressing and topped with crunchy croutons and shaved parmesan cheese, perfect for a light lunch or side dish.
Ingredients
Croutons
- 1/2 French Baguette, cut in half lengthwise and thinly sliced into 1/4" thick pieces
- 3 Tbsp extra virgin olive oil
- 1 tsp minced garlic (2 small cloves)
- 2 Tbsp grated parmesan cheese
Caesar Salad Dressing
- 2 small garlic cloves (minced, about 1 tsp)
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tsp fresh lemon juice
- 1 1/2 tsp red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/2 tsp sea salt (or to taste)
- 1/8 tsp black pepper (plus more to serve)
Salad
- 1 large romaine lettuce (or 2 small heads), rinsed, dried, chopped or torn into bite-sized pieces
- 1/3 cup parmesan cheese (shredded or shaved)
Instructions
- Make Croutons: Preheat the oven to 350˚F. Cut the baguette in half lengthwise through the top, then slice diagonally into 1/4-inch thick pieces. Arrange the bread slices on a baking sheet.
- Prepare Garlic Oil: In a small bowl, mix 3 tablespoons of extra virgin olive oil with 1 teaspoon of finely minced garlic. Drizzle the garlic oil mixture evenly over the bread slices, then sprinkle 2 tablespoons of grated parmesan cheese on top.
- Bake Croutons: Toss the bread slices gently until evenly coated with the oil and cheese. Spread them out in a single layer on the baking sheet. Bake at 350˚F for 10-12 minutes, or until the croutons are light golden and crisp, adjusting time to your preferred crunchiness.
- Make Caesar Salad Dressing: In a small bowl, whisk together the minced garlic, Dijon mustard, Worcestershire sauce, fresh lemon juice, and red wine vinegar.
- Emulsify Dressing: Slowly drizzle in 1/3 cup extra virgin olive oil while whisking constantly to create an emulsified dressing. Season with 1/2 teaspoon sea salt and 1/8 teaspoon black pepper, adjusting seasoning to taste.
- Assemble Salad: Rinse and dry the romaine lettuce thoroughly, then chop or tear it into bite-sized pieces. Place the lettuce in a large serving bowl.
- Combine Salad Ingredients: Sprinkle the romaine generously with shredded or shaved parmesan cheese and the cooled croutons.
- Toss Salad: Drizzle the prepared Caesar dressing over the salad and toss gently until the lettuce is evenly coated. Serve immediately with extra freshly ground black pepper if desired.
Notes
- Make sure the romaine lettuce is thoroughly dried after rinsing to ensure the dressing adheres properly.
- Adjust seasoning in the dressing to suit your taste preferences, especially salt and pepper.
- For a vegetarian option, ensure Worcestershire sauce used is vegetarian-friendly or substitute with soy sauce or tamari.
- Croutons can be made ahead and stored in an airtight container for up to 2 days for convenience.
- Use freshly grated parmesan cheese for the best flavor in both croutons and salad topping.
