Crisp Caesar Salad
Crisp Caesar Salad
Ingredients
For the Croutons
- 1/2 loaf day-old baguette, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Caesar Dressing
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 egg yolk, large
- 1/2 cup olive oil, extra virgin
- 1/4 cup Parmesan cheese, finely grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Salad
- 2 heads romaine lettuce, washed, dried, and chopped into bite-sized pieces
- 1/2 cup Parmesan cheese, shaved, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). In a large bowl, toss the cubed baguette pieces with 2 tablespoons of olive oil, garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until evenly coated. Spread the bread cubes in a single layer on a baking sheet.
⏱️ 2 min•🌡️ 375
- 2
Bake the croutons for 8-12 minutes, or until golden brown and crispy, flipping halfway through. Remove from oven and set aside to cool.
⏱️ 10 min•🌡️ 375
- 3
While the croutons are baking, prepare the dressing. In a medium bowl, whisk together the minced garlic, Dijon mustard, Worcestershire sauce, fresh lemon juice, and egg yolk until well combined.
⏱️ 3 min
- 4
Slowly drizzle in the 1/2 cup of extra virgin olive oil while continuously whisking, until the dressing emulsifies and thickens. Stir in the finely grated Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 5
In a very large salad bowl, combine the chopped romaine lettuce. Pour the prepared Caesar dressing over the lettuce. Toss gently to ensure all the lettuce is evenly coated with the dressing.
⏱️ 3 min
- 6
Divide the dressed salad among four plates. Top each serving generously with the cooled, crispy croutons and shaved Parmesan cheese. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crisp Caesar Salad
Ingredients
For the Croutons
- 1/2 loaf day-old baguette, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Caesar Dressing
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 egg yolk, large
- 1/2 cup olive oil, extra virgin
- 1/4 cup Parmesan cheese, finely grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Salad
- 2 heads romaine lettuce, washed, dried, and chopped into bite-sized pieces
- 1/2 cup Parmesan cheese, shaved, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). In a large bowl, toss the cubed baguette pieces with 2 tablespoons of olive oil, garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until evenly coated. Spread the bread cubes in a single layer on a baking sheet.
⏱️ 2 min•🌡️ 375 - 2
Bake the croutons for 8-12 minutes, or until golden brown and crispy, flipping halfway through. Remove from oven and set aside to cool.
⏱️ 10 min•🌡️ 375 - 3
While the croutons are baking, prepare the dressing. In a medium bowl, whisk together the minced garlic, Dijon mustard, Worcestershire sauce, fresh lemon juice, and egg yolk until well combined.
⏱️ 3 min - 4
Slowly drizzle in the 1/2 cup of extra virgin olive oil while continuously whisking, until the dressing emulsifies and thickens. Stir in the finely grated Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasoning if necessary.
⏱️ 5 min - 5
In a very large salad bowl, combine the chopped romaine lettuce. Pour the prepared Caesar dressing over the lettuce. Toss gently to ensure all the lettuce is evenly coated with the dressing.
⏱️ 3 min - 6
Divide the dressed salad among four plates. Top each serving generously with the cooled, crispy croutons and shaved Parmesan cheese. Serve immediately.
⏱️ 2 min