The Caesar Salad
The Caesar Salad
Ingredients
For the Croutons
- 1/2 day-old baguette, cut into 1/2-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 garlic, cloves, minced
- 2 anchovy fillets, minced (optional, but recommended)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons lemon juice, freshly squeezed
- 1 egg yolk, large
- 1/4 cup Parmesan cheese, finely grated, plus more for garnish
- 1/2 cup olive oil, extra virgin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Salad
- 2 heads romaine lettuce, washed, dried, and chopped into bite-sized pieces
Instructions
- 1
Preheat oven to 375°F (190°C). In a large bowl, toss the cubed baguette with 2 tablespoons of olive oil, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated.
⏱️ 5 min•🌡️ 375
- 2
Spread the seasoned bread cubes in a single layer on a baking sheet. Bake for 8-10 minutes, or until golden brown and crispy. Let cool completely. These are your croutons.
⏱️ 10 min•🌡️ 375
- 3
While the croutons are baking, prepare the Caesar dressing. In a medium bowl, whisk together the minced garlic, minced anchovy fillets (if using), Dijon mustard, Worcestershire sauce, lemon juice, and egg yolk until well combined.
⏱️ 5 min
- 4
Slowly drizzle in the 1/2 cup of extra virgin olive oil while continuously whisking until the dressing emulsifies and thickens. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in the 1/4 cup finely grated Parmesan cheese.
⏱️ 5 min
- 5
In a large salad bowl, combine the chopped romaine lettuce. Add about half of the Caesar dressing and toss gently to coat the lettuce. Add more dressing as desired, ensuring not to overdress the salad.
⏱️ 5 min
- 6
Divide the dressed salad among serving plates. Top each serving with a generous handful of the homemade croutons and an extra sprinkle of finely grated Parmesan cheese. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
The Caesar Salad
For the Croutons
- 1/2 day-old baguette, cut into 1/2-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 garlic, cloves, minced
- 2 anchovy fillets, minced (optional, but recommended)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons lemon juice, freshly squeezed
- 1 egg yolk, large
- 1/4 cup Parmesan cheese, finely grated, plus more for garnish
- 1/2 cup olive oil, extra virgin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Salad
- 2 heads romaine lettuce, washed, dried, and chopped into bite-sized pieces
Instructions
- 1
Preheat oven to 375°F (190°C). In a large bowl, toss the cubed baguette with 2 tablespoons of olive oil, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated.
⏱️ 5 min•🌡️ 375 - 2
Spread the seasoned bread cubes in a single layer on a baking sheet. Bake for 8-10 minutes, or until golden brown and crispy. Let cool completely. These are your croutons.
⏱️ 10 min•🌡️ 375 - 3
While the croutons are baking, prepare the Caesar dressing. In a medium bowl, whisk together the minced garlic, minced anchovy fillets (if using), Dijon mustard, Worcestershire sauce, lemon juice, and egg yolk until well combined.
⏱️ 5 min - 4
Slowly drizzle in the 1/2 cup of extra virgin olive oil while continuously whisking until the dressing emulsifies and thickens. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in the 1/4 cup finely grated Parmesan cheese.
⏱️ 5 min - 5
In a large salad bowl, combine the chopped romaine lettuce. Add about half of the Caesar dressing and toss gently to coat the lettuce. Add more dressing as desired, ensuring not to overdress the salad.
⏱️ 5 min - 6
Divide the dressed salad among serving plates. Top each serving with a generous handful of the homemade croutons and an extra sprinkle of finely grated Parmesan cheese. Serve immediately.
⏱️ 5 min