Classic Caesar Salad

Discovering the perfect Classic Caesar Salad with Homemade Croutons was like unlocking a secret to effortless elegance in the kitchen. The crisp romaine paired with that creamy, tangy dressing took me back to a summer evening when everything just came together beautifully.

I remember the time unexpected guests showed up and I whipped up this salad from scratch; the praises and extra servings requested made it a night to remember.

Ingredients

• Day-old baguette or country bread: Perfect for creating crunchy croutons that soak up the dressing without getting soggy.
• Extra-virgin olive oil: Adds richness to both croutons and dressing and brings natural fruitiness.
• Large egg yolk: If you’re cautious about raw eggs, a pasteurized yolk or a dollop of mayonnaise works wonders.
• Romaine lettuce: The backbone of the salad, providing crisp texture and freshness.
• Parmesan cheese: Freshly grated for that sharp, nutty flavor that ties everything together.

Instructions

Get Everything Ready:

Preheat your oven to 375°F (190°C). Gather all ingredients, feeling that anticipation build like a calm before the magic starts.

Make Those Croutons:

Toss bread cubes in olive oil, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and bake for 12-15 minutes, stirring once. Your kitchen will begin smelling warmly of toasted bread and garlic.

Whisk the Dressing:

In a bowl, combine egg yolk, Dijon mustard, Worcestershire sauce, minced anchovies if using, garlic, and lemon juice. Slowly drizzle in olive oil while whisking constantly—the mixture will thicken and emulsify, becoming silky smooth.

Bring It All Together:

In a large bowl, toss the romaine lettuce with cooled croutons. Drizzle on the creamy dressing, sprinkle with Parmesan cheese and freshly ground black pepper, and gently toss again to coat every leaf.

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This salad became more than just food the moment it brought my family and friends together around the table—comfort in every crunchy bite and joy shared in simple flavors.

Keeping It Fresh

Always use crisp, fresh romaine and dry the lettuce thoroughly after washing to avoid a watery salad. This little step keeps your salad from becoming soggy fast.

Serving Ideas That Clicked

Add grilled chicken, shrimp, or seared tofu for a heartier meal that’s still light and satisfying. A sprinkle of extra Parmesan right before serving never disappoints.

A Time This Recipe Saved the Day

Once, I had to pull together a last-minute dinner, and this salad was my hero—quick to make yet impressive to serve.

• Don’t forget to rub a cut garlic clove inside your salad bowl for an extra flavor boost.
• If you omit anchovies, double-check that Worcestershire sauce is anchovy-free for true vegetarian delight.
• Keep leftover dressing refrigerated but use within a day to maintain freshness.

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Thanks for spending time here—hope this recipe brings as much joy to your kitchen as it always does to mine. Happy cooking and see you next time!

Recipe FAQs

→ How are the croutons made?

Cubed day-old bread is tossed with olive oil, garlic powder, salt, and pepper, then baked at 375°F for 12-15 minutes until golden and crisp.

→ Can I omit anchovies in the dressing?

Yes, removing anchovies creates a vegetarian-friendly version while maintaining rich flavor from mustard, garlic, and Parmesan.

→ What is the best lettuce to use?

Crisp romaine lettuce works best, offering sturdy leaves that hold up well to the creamy dressing and crunchy croutons.

→ How should I store leftovers?

Keep dressing and salad components separate in airtight containers. Combine just before serving to maintain freshness.

→ Can I add protein to make it more filling?

Grilled chicken, shrimp, or seared tofu are excellent additions to turn this into a more substantial meal.