Description
This classic Caesar Salad recipe features crisp romaine lettuce tossed with a creamy, tangy dressing made from garlic, Dijon mustard, Worcestershire sauce, lemon juice, and parmesan cheese. Homemade garlic croutons add a delightful crunch, making this salad a perfect side or light meal.
Ingredients
Scale
For the Garlic Croutons
- 1/2 French Baguette, cut in half and thinly sliced (1/4″ thick)
- 3 Tbsp extra virgin olive oil
- 1 tsp minced garlic (2 small cloves)
- 2 Tbsp grated parmesan cheese
For the Caesar 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)
- 2 Tbsp grated parmesan cheese (used in dressing as well)
For the Salad
- 1 large romaine lettuce (or 2 small heads romaine), washed and chopped
- 1/3 cup parmesan cheese (shredded or shaved)
Instructions
- Prepare Garlic Croutons: Preheat the oven to 375°F (190°C). In a mixing bowl, toss the sliced baguette pieces with 3 tablespoons of extra virgin olive oil and 1 teaspoon minced garlic. Spread the slices evenly on a baking sheet and sprinkle with 2 tablespoons grated parmesan cheese. Bake for about 10 minutes, or until golden and crispy, stirring halfway through for even baking. Remove and let cool.
- Make Caesar Dressing: In a small bowl or jar, combine 2 minced garlic cloves, 2 teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, 2 teaspoons fresh lemon juice, 1 1/2 teaspoons red wine vinegar, and 2 tablespoons grated parmesan cheese. Slowly whisk in 1/3 cup extra virgin olive oil until the dressing emulsifies. Season with 1/2 teaspoon sea salt and 1/8 teaspoon black pepper to taste.
- Toss Salad: In a large salad bowl, add the chopped romaine lettuce. Pour the dressing over the lettuce and toss gently to coat all the leaves evenly. Add the homemade garlic croutons and finish by sprinkling 1/3 cup shredded or shaved parmesan cheese on top. Add additional black pepper if desired. Serve immediately.
Notes
- For best results, use fresh, high-quality parmesan cheese, preferably Parmigiano-Reggiano.
- If you prefer a creamier dressing, you can add a teaspoon of mayonnaise or a soft-boiled egg yolk to the dressing mixture.
- Make croutons ahead of time and store in an airtight container for up to 2 days.
- This recipe yields about 4 servings as a side salad; double the ingredients for a main course portion.
