Description
A classic Caesar Salad featuring crisp romaine lettuce, homemade Parmesan garlic croutons, and a creamy, tangy Caesar dressing made from scratch. This refreshing and satisfying salad is perfect as a light meal or a side dish and comes together quickly with simple ingredients.
Ingredients
Scale
For the Croutons
- 1/2 French baguette, cut in half and sliced into 1/4″ thick pieces
- 3 tablespoons extra virgin olive oil
- 1 teaspoon minced garlic (2 small cloves)
- 2 tablespoons grated Parmesan cheese
For the Caesar Salad Dressing
- 2 small garlic cloves, minced (1 teaspoon)
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon sea salt (or to taste)
- 1/8 teaspoon black pepper
For the Salad
- 1 large or 2 small heads romaine lettuce
- 1/3 cup Parmesan cheese, shredded or shaved
- Prepared croutons (from above)
Instructions
- Make the Croutons: Preheat your oven to 350°F (175°C). This step ensures the croutons get perfectly toasted and crispy.
- Slice and Prep the Bread: Cut the baguette in half lengthwise, then slice it into 1/4-inch thick pieces. Arrange the slices on a baking sheet in a single layer for even baking.
- Prepare Garlic Oil: In a small bowl, mix together the extra virgin olive oil and minced garlic. Drizzle this garlic-infused oil over the bread slices, then sprinkle grated Parmesan cheese on top.
- Bake the Croutons: Toss the bread slices gently to coat evenly, then spread them out on the baking sheet. Bake for 10 to 12 minutes or until the croutons turn light golden and crisp. Allow to cool completely before using in the salad.
- Make the Caesar Salad Dressing – Whisk Ingredients: In a small bowl, combine minced garlic, Dijon mustard, Worcestershire sauce, fresh lemon juice, and red wine vinegar. Whisk them together until well blended.
- Add Olive Oil: While whisking continuously, slowly drizzle in the 1/3 cup of extra virgin olive oil. This gradual addition helps to emulsify the dressing, resulting in a smooth, creamy texture.
- Season the Dressing: Add sea salt and black pepper to taste, whisking until fully incorporated.
- Prepare the Romaine Lettuce: Rinse the romaine lettuce thoroughly, then dry it well using a salad spinner or clean kitchen towel. Chop or tear the leaves into bite-sized pieces and transfer them to a large serving bowl.
- Add Toppings: Sprinkle the shredded or shaved Parmesan cheese over the lettuce, then add the cooled garlic Parmesan croutons.
- Toss Salad with Dressing: Drizzle the prepared Caesar dressing over the salad. Toss gently to ensure the lettuce is evenly coated without bruising the leaves. Serve immediately for best texture and flavor.
Notes
- For extra flavor, you can add anchovy paste to the dressing if desired.
- Use day-old baguette for croutons to achieve better texture and crispness.
- Make croutons ahead of time and store them in an airtight container for up to 3 days.
- Try adding grilled chicken or shrimp for a protein-packed Caesar salad variation.
- Adjust seasoning in the dressing according to your taste preference.
