Caesar Salad with Croutons

I'll never forget the first time I made Caesar salad from scratch. It was a lazy Sunday afternoon, and I'd grown tired of reaching for bottled dressing at the grocery store. I pulled up a recipe, gathered my ingredients, and whispered a little thank you to whoever first decided that an egg yolk, lemon juice, and patience could transform into something so silky and perfect. That first bite of crisp romaine coated in homemade dressing felt like a small victory in my kitchen, and it's been my go-to ever since.

I remember making this for my roommate after a long day at work. She walked into the kitchen just as I was tossing everything together, and the aroma of garlic and toasted bread made her pause and smile. We ended up eating standing at the counter, talking and laughing, and she asked for the recipe before she'd even finished her bowl. That's when I knew this salad had something special about it.

Ingredients

• Day-old baguette or country bread (2 cups, 80 g), cut into 1/2-inch cubes: Day-old bread is your secret weapon here, holding up beautifully to toasting without becoming soggy. Avoid soft sandwich bread, which will turn to mush.
• Olive oil for croutons (2 tbsp, 30 ml): Use a good quality oil that can handle the oven without burning. This is what makes your croutons golden and fragrant.
• Garlic powder (1/2 tsp): Adds a gentle warmth without overpowering the bread. Fresh garlic burns too easily at this stage.
• Salt and black pepper (1/4 tsp each): These seasonings are your foundation. Taste as you go, as bread varies in how much salt it needs.
• Large egg yolk (1, or 1 tbsp mayonnaise for egg-free): This is the binding magic. The yolk emulsifies with the oil to create that creamy texture you crave. Pasteurized eggs are safest if you're concerned about raw eggs.
• Dijon mustard (2 tsp): This helps stabilize the emulsion and brings a subtle tang that rounds out the dressing beautifully.
• Anchovy fillets (2, finely chopped, optional): I know, I know, but trust me. They dissolve into the dressing and add depth without making it taste fishy. If you skip them, your dressing will still be delicious, just slightly lighter in flavor.
• Garlic clove (1, finely minced): Fresh garlic brings a sharp brightness that powder can't match. Mince it as small as possible so it distributes evenly.
• Freshly squeezed lemon juice (2 tbsp, 30 ml): Bottled juice just won't give you the same freshness. Squeeze it just before making the dressing for the brightest flavor.
• Worcestershire sauce (1 tsp): A little umami boost that makes people ask what's in your dressing. Check the label if you're vegetarian, as traditional versions contain anchovies.
• Extra-virgin olive oil (1/2 cup, 120 ml): This is what becomes your dressing, so use the best quality you can afford. Cold-pressed extra-virgin oil has a flavor that truly matters here.
• Freshly grated Parmesan cheese for dressing (1/4 cup, 25 g): Block cheese, freshly grated, tastes worlds apart from the pre-grated stuff. The difference is remarkable.
• Romaine lettuce (2 large heads): Romaine's sturdy leaves hold the dressing without wilting immediately. Wash and dry it thoroughly, which is why a salad spinner is your best friend.
• Shaved Parmesan for serving (1/3 cup, 30 g): Use a vegetable peeler to create long, elegant shards. They catch the light and add visual appeal.

Instructions

Heat your oven and prepare the bread:

Preheat your oven to 375°F (190°C). While it warms up, cut your day-old bread into roughly 1/2-inch cubes. You want them uniform enough that they toast evenly, but don't worry about perfection here.

Season and toast the croutons:

In a bowl, toss your bread cubes with olive oil, garlic powder, salt, and pepper. You want every piece coated but not dripping with oil. Spread them on a baking sheet in a single layer and slide into the oven. Toast for 8 to 10 minutes, giving them a little stir halfway through, until they're golden brown and crispy all over. They'll continue to firm up as they cool, so don't wait until they look completely crunchy in the pan. Let them cool on the baking sheet.

Build the dressing foundation:

In a medium bowl, whisk together your egg yolk, Dijon mustard, minced anchovy (if using), minced garlic, lemon juice, and Worcestershire sauce. This mixture should look loose and emulsified already. Taste it, and you'll notice the brightness of the lemon and the gentle tang of the other ingredients.

Emulsify with patience:

Now comes the part that feels like kitchen magic. While whisking constantly, begin adding your olive oil one thin drizzle at a time. This is not the moment to pour freely. Think of it like you're painting with oil. As you whisk, the mixture will gradually thicken and turn pale and creamy. If at any point it seems to be breaking (getting grainy or separated), whisk faster and slow your oil even more. Once you've incorporated about half the oil and the dressing looks creamy and stable, you can add the remaining oil a bit more quickly.

Finish the dressing:

Stir in your freshly grated Parmesan cheese. Season with salt and freshly ground black pepper. Remember that the croutons and shaved cheese on top will add more saltiness, so taste and be conservative. The dressing should taste rich, tangy, and complex, with no single flavor dominating.

Prepare your salad base:

In a large bowl, combine your chopped romaine lettuce and the cooled croutons. This is a good moment to make sure your lettuce is truly dry, as excess water will dilute your dressing.

Dress and toss with care:

Pour your dressing over the salad and toss gently but thoroughly, making sure every piece of lettuce gets coated. You want it evenly dressed but not drenched. Add the shaved Parmesan on top, crack fresh black pepper over everything, and serve immediately while the croutons are still crispy.

Save

There was one evening when a friend came over unexpectedly, and I had almost nothing in my kitchen except some romaine and leftover bread. I made this salad almost on impulse, and it became the centerpiece of an impromptu dinner. We talked for hours, and she told me it was the best salad she'd ever had. From that night on, I knew Caesar salad wasn't just a recipe, it was a way to bring people together with something simple and elegant.

The Secret to Homemade Dressing

Making dressing from scratch is one of those kitchen skills that feels intimidating until you've done it once. The truth is, an emulsion is just oil and water learning to get along, with an egg yolk as the negotiator. The moment you see that dressing transform from a thin, separated mixture into something silky and pale, you'll understand why people rave about homemade versions. There's a rhythm to the whisking, a patience to the oil drizzle, and once you find it, you'll never go back.

Making Croutons Worth Eating

Croutons are where people often cut corners, which is a shame because golden, garlicky bread cubes are the difference between a good salad and one you'll actually crave. The oven method is foolproof, and the garlic powder ensures even distribution of flavor without burnt bits. I've learned that the bread matters more than people think, so don't reach for soft white bread. Day-old baguette or a sturdy country loaf will give you the texture that makes every bite interesting.

Serving and Storage Tips

Caesar salad is at its absolute best served immediately, while croutons are crispy and lettuce is at its coldest and crispest. However, life isn't always that neat. You can store the dressing in a jar in the refrigerator for up to 5 days, and the croutons will keep in an airtight container for a few days, though they're best eaten the same day. Assemble the salad right before serving, or toss just the lettuce and dressing, then top with croutons and shaved Parmesan at the table so everything stays perfect.

• Make the dressing ahead if you're expecting guests, and let it come to room temperature before dressing the salad for the best flavor.
• If your croutons go soft, you can re-crisp them in a 300°F (150°C) oven for a few minutes right before serving.
• Double or triple the dressing recipe and keep it on hand for other salads, steamed vegetables, or even as a dip.

Save

A Caesar salad might seem simple, but it's really a lesson in how a few quality ingredients and a little attention to technique can create something memorable. Every time I make this, I'm reminded why I fell in love with cooking in the first place.

Recipe FAQs

→ What type of bread is best for croutons?

Day-old baguette or country bread cut into cubes works best for crispy croutons when toasted with olive oil and seasoning.

→ Can the dressing be made without raw egg?

Yes, substitute the egg yolk with mayonnaise for a creamy texture without raw egg concerns.

→ How do anchovies contribute to the dressing?

Anchovies add a subtle umami depth, enhancing the overall savory flavor without a fishy taste.

→ Is it necessary to use Parmesan cheese?

Parmesan adds a rich, salty finish; freshly grated or shaved varieties both work well in dressing and as a topping.

→ How should the lettuce be prepared?

Romaine lettuce should be thoroughly washed, dried, and chopped into bite-sized pieces for optimal freshness and texture.