Description

This Classic Caesar Salad recipe features crisp romaine lettuce, homemade garlic Parmesan croutons, and a rich, tangy Caesar dressing made from Dijon mustard, garlic, lemon juice, and Parmesan cheese. Perfect as a refreshing appetizer or side dish, this salad combines crunchy textures with creamy, flavorful dressing for a timeless favorite.

Ingredients

For the Croutons

1/2 French baguette, cut in half and sliced into 1/4″ thick pieces
3 tablespoons extra virgin olive oil
1 teaspoon minced garlic (about 2 small cloves)
2 tablespoons grated Parmesan cheese

For the Caesar Salad Dressing

2 small garlic cloves, minced (1 teaspoon)
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt (or to taste)
1/8 teaspoon black pepper

For the Salad

1 large or 2 small heads romaine lettuce
1/3 cup Parmesan cheese, shredded or shaved
Prepared croutons (from the recipe above)

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Instructions

Make the Croutons: Preheat your oven to 350°F (175°C). Slice the baguette in half lengthwise, then cut into 1/4″ thick pieces. Arrange the bread slices in a single layer on a baking sheet.
Season the Croutons: In a small bowl, mix the olive oil and minced garlic. Drizzle this garlic oil evenly over the bread slices, then sprinkle grated Parmesan cheese on top. Toss gently to coat all pieces and spread them out evenly on the baking sheet.
Bake the Croutons: Bake the bread slices for 10-12 minutes until they turn light golden and crisp. Once baked, remove from oven and set aside to cool for later use.
Prepare the Dressing: In a small bowl, whisk together the minced garlic, Dijon mustard, Worcestershire sauce, fresh lemon juice, and red wine vinegar.
Emulsify the Dressing: Slowly drizzle in the extra virgin olive oil while whisking constantly until the dressing is smooth and emulsified.
Season the Dressing: Add sea salt and black pepper to taste and whisk to combine thoroughly.
Prepare the Lettuce: Rinse and dry the romaine lettuce well. Chop or tear the leaves into bite-sized pieces and place them in a large serving bowl.
Assemble the Salad: Sprinkle shredded or shaved Parmesan cheese over the lettuce and add the cooled homemade croutons.
Toss and Serve: Drizzle the Caesar dressing over the salad. Toss gently to evenly coat all the lettuce leaves with dressing. Serve immediately to enjoy the fresh, crisp flavors.

Notes

For extra flavor, you can add anchovy paste to the dressing if desired.
Make sure to dry the lettuce thoroughly to prevent the dressing from becoming watery.
Leftover croutons can be stored in an airtight container for up to 3 days.
This dressing is best served fresh but can be refrigerated for up to 24 hours.
To add protein, grilled chicken or shrimp make excellent additions.