Caesar Salad with Croutons (Printable version)

Crisp romaine, lemon dressing, and crunchy croutons create a fresh, flavorful salad.

# Ingredient List:

→ Croutons

01 - 2 cups day-old baguette or country bread, cut into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/4 teaspoon salt
05 - 1/4 teaspoon freshly ground black pepper

→ Caesar Dressing

06 - 1 large egg yolk (or 1 tablespoon mayonnaise for egg-free)
07 - 2 teaspoons Dijon mustard
08 - 2 anchovy fillets, finely chopped (optional, omit for vegetarian)
09 - 1 garlic clove, finely minced
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon Worcestershire sauce
12 - 1/2 cup extra-virgin olive oil
13 - 1/4 cup freshly grated Parmesan cheese
14 - Salt and freshly ground black pepper, to taste

→ Salad

15 - 2 large heads romaine lettuce, washed, dried, and chopped
16 - 1/3 cup shaved Parmesan cheese
17 - Freshly ground black pepper, to taste

# How to Make It:

01 - Preheat oven to 375°F. Toss bread cubes with olive oil, garlic powder, salt, and black pepper. Spread evenly on a baking sheet and bake for 8 to 10 minutes, turning once, until golden and crisp. Allow to cool.
02 - In a medium bowl, whisk together egg yolk, Dijon mustard, anchovy fillets, minced garlic, lemon juice, and Worcestershire sauce. Slowly drizzle in olive oil while whisking continuously until emulsified and creamy. Stir in grated Parmesan cheese. Season with salt and black pepper to taste.
03 - Combine chopped romaine lettuce and cooled croutons in a large bowl. Add prepared dressing and toss gently until evenly coated. Top with shaved Parmesan cheese and additional freshly ground black pepper.

# Expert Suggestions:

01 -
  • The homemade dressing tastes nothing like the bottled stuff, and once you've made it, you'll wonder why you ever bought it premade.
  • Those golden, garlicky croutons are addictively crispy and worth the tiny bit of extra effort.
  • This salad comes together in under 30 minutes, making it perfect for weeknight dinners or when unexpected guests arrive.
  • It's elegant enough for a dinner party yet simple enough to feel completely approachable.
02 -
  • Raw eggs can be risky, so use pasteurized eggs if you have any concerns, or substitute with mayonnaise for a safer (and nearly identical) result.
  • The dressing can break if you add oil too quickly or if your ingredients are too cold, so take your time with the drizzle and whisk constantly.
  • Don't dress the salad more than 15 minutes before serving, or it will begin to wilt and the croutons will soften. Timing is everything.
  • Worcestershire sauce varies by brand, and some contain anchovies, so check your bottle if you're making this vegetarian.
03 -
  • Keep your ingredients cold before making the dressing, especially the egg yolk and olive oil, as temperature stability helps the emulsion come together smoothly.
  • If you don't trust raw eggs, use high-quality mayonnaise mixed with the other dressing ingredients for a foolproof, equally delicious result.
  • Grate your Parmesan fresh from a block just before making the dressing and serving, as pre-grated cheese has additives that prevent clumping but also prevent flavor.

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