Classic Caesar Salad (Print Version)
A timeless salad featuring crisp romaine, creamy dressing, and crunchy homemade croutons.
# What You'll Need:
→ Croutons
01 - 3 cups day-old baguette or country bread, cut into 1-inch cubes
02 - 3 tablespoons extra-virgin olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/4 teaspoon kosher salt
05 - Freshly ground black pepper, to taste
→ Caesar Dressing
06 - 1 large egg yolk (pasteurized recommended)
07 - 2 teaspoons Dijon mustard
08 - 2 teaspoons Worcestershire sauce (anchovy-free if vegetarian)
09 - 2 anchovy fillets, minced (optional)
10 - 2 cloves garlic, finely minced
11 - 3 tablespoons fresh lemon juice
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 torn into bite-sized pieces
16 - 1/3 cup freshly grated 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, kosher salt, and black pepper. Spread evenly on a baking sheet and bake for 12-15 minutes, stirring once, until golden and crisp. Cool completely.
02 - In a medium bowl, whisk together egg yolk, Dijon mustard, Worcestershire sauce, anchovies if using, garlic, and lemon juice. Slowly drizzle in olive oil while whisking constantly until the dressing thickens and emulsifies. Stir in Parmesan cheese and season with salt and pepper.
03 - Combine torn romaine lettuce and croutons in a large bowl. Drizzle with dressing and toss thoroughly to coat. Sprinkle with additional Parmesan cheese and freshly ground black pepper before serving immediately.
# Expert Tips:
01 -
- You feel like you're sharing a treasured family recipe with a close friend every time you toss the salad.
- The homemade croutons add that irresistible crunch that makes every bite unforgettable.
02 -
- Using day-old bread is key to perfect croutons that hold their crunch without becoming hard.
- Emulsifying the dressing slowly is what gives it that irresistible creamy texture that sticks to every lettuce leaf.
03 -
- To avoid raw egg concerns, use pasteurized yolks or mayo as a substitute without sacrificing that creamy texture.
- The secret that makes all the difference is letting the dressing rest for 10 minutes so flavors meld beautifully.