Caesar Salad Croutons Classic (Print Version)

Fresh romaine, crunchy croutons, and creamy Parmesan combine for a flavorful, easy salad.

# What You'll Need:

→ Croutons

01 - 2 cups day-old baguette or country bread, cut into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/4 teaspoon salt
05 - 1/4 teaspoon freshly ground black pepper

→ Caesar Dressing

06 - 1 large egg yolk (or 1 tablespoon mayonnaise for egg-free option)
07 - 2 teaspoons Dijon mustard
08 - 2 anchovy fillets, finely chopped (optional, omit for vegetarian)
09 - 1 garlic clove, finely minced
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon Worcestershire sauce
12 - 1/2 cup extra-virgin olive oil
13 - 1/4 cup freshly grated Parmesan cheese
14 - Salt and freshly ground black pepper, to taste

→ Salad

15 - 2 large heads romaine lettuce, washed, dried, and chopped
16 - 1/3 cup shaved Parmesan cheese
17 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat oven to 375°F. Toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and bake for 8 to 10 minutes, turning once, until golden and crisp. Allow to cool.
02 - In a medium bowl, whisk together egg yolk, Dijon mustard, anchovies (if using), garlic, lemon juice, and Worcestershire sauce. Slowly drizzle in olive oil while whisking constantly until emulsified and creamy. Stir in grated Parmesan and season with salt and pepper.
03 - Combine chopped romaine and cooled croutons in a large bowl. Add the dressing and toss gently to coat evenly. Top with shaved Parmesan and additional black pepper as desired.

# Expert Tips:

01 -
  • The homemade dressing tastes nothing like bottled versions—it's creamy, tangy, and deeply satisfying in a way that makes you wonder why you ever bought it premade
  • Those golden croutons are addictive and add the perfect textural contrast that elevates simple lettuce into something crave-worthy
  • It comes together in just 30 minutes, making it ideal for weeknight dinners or impressing guests without stress
  • Once you master this dressing, you'll find yourself making it for everything from roasted vegetables to pasta
02 -
  • Dry your lettuce properly or your dressing becomes diluted soup—use a salad spinner or wrap the leaves in a clean kitchen towel and gently squeeze out moisture. This single step separates restaurant-quality from disappointing
  • Make the dressing last and dress the salad just before serving. If you let it sit, the croutons absorb all the moisture and turn soggy, and the romaine begins to wilt
  • The egg yolk needs to be room temperature for the emulsion to come together smoothly. Cold eggs are stubborn and resistant to forming that creamy texture you're after
03 -
  • Keep your bowl, utensils, and plates chilled before serving—even a few minutes in the freezer makes a noticeable difference in keeping the salad crisp and refreshing
  • If you're worried about raw eggs, use pasteurized eggs or substitute mayonnaise one-to-one for the egg yolk; the dressing will be slightly richer but equally delicious

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