Description
A classic Caesar Salad recipe with homemade garlic parmesan croutons and a creamy, tangy dressing made from garlic, Dijon mustard, Worcestershire sauce, lemon juice, and extra virgin olive oil. Perfectly crisp romaine lettuce is tossed with shaved parmesan cheese and the flavorful dressing for a fresh and satisfying salad.
Ingredients
Croutons
- 1/2 French Baguette, cut in half lengthwise and thinly sliced (1/4″ thick)
- 3 Tbsp extra virgin olive oil
- 1 tsp minced garlic (about 2 small cloves)
- 2 Tbsp grated parmesan cheese
Dressing
- 2 small garlic cloves, minced (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 romaine), rinsed, dried, and chopped or torn into bite-sized pieces
- 1/3 cup parmesan cheese, shredded or shaved
Instructions
- Prepare the Croutons: Preheat your oven to 350˚F. Cut the baguette in half lengthwise, then slice diagonally into 1/4″ thick pieces. Place the bread slices onto a baking sheet.
- Season Croutons: In a small bowl, mix together 3 tablespoons of extra virgin olive oil and 1 teaspoon of finely minced garlic. Drizzle this garlic oil mixture evenly over the bread slices. Sprinkle 2 tablespoons of grated parmesan cheese on top.
- Toss and Bake: Toss the bread slices gently to coat all pieces evenly with the oil and cheese. Spread them out in a single layer on the baking sheet and bake for 10-12 minutes until the croutons are light golden and crisp, or until they reach your desired level of crispness.
- Make the Caesar Dressing: In a small bowl, whisk together the minced garlic, Dijon mustard, Worcestershire sauce, fresh lemon juice, and red wine vinegar. Slowly drizzle in 1/3 cup of extra virgin olive oil while whisking constantly to emulsify the dressing.
- Season the Dressing: Add 1/2 teaspoon of sea salt and 1/8 teaspoon of black pepper to the dressing. Adjust seasoning to taste, whisking well to combine all flavors.
- Assemble the Salad: Rinse, dry thoroughly, and chop or tear the romaine lettuce into bite-sized pieces. Place the lettuce into a large serving bowl. Sprinkle generously with shredded or shaved parmesan cheese and the cooled croutons.
- Toss and Serve: Drizzle the prepared Caesar dressing over the salad. Toss gently but thoroughly until the lettuce is evenly coated. Serve immediately, adding additional black pepper if desired.
Notes
- Ensure the romaine lettuce is well dried after rinsing to allow the dressing to adhere better.
- Croutons can be made ahead and stored in an airtight container for up to 2 days.
- For a richer dressing, you may add a raw egg yolk or substitute with mayonnaise, but the recipe as written is egg-free.
- Adjust the amount of garlic in the dressing and croutons based on your preference.
- If you prefer a spicier dressing, add a pinch of cayenne pepper or hot sauce to the dressing mixture.
