Caesar Salad with Parmesan Croutons
A timeless classic featuring crisp romaine lettuce tossed in a creamy, tangy dressing and topped with golden, savory Parmesan-crusted croutons.
Ingredients
- •4 cups sourdough bread, cut into 1-inch cubes
- •1/2 cup grated Parmesan cheese
- •3 tablespoons extra virgin olive oil
- •2 large heads romaine lettuce, washed, dried, and torn into bite-sized pieces
- •1 large egg yolk
- •2 cloves garlic, minced
- •2 teaspoons Dijon mustard
- •1 tablespoon fresh lemon juice
- •4 anchovy fillets, finely minced (or 1 teaspoon anchovy paste)
- •1/2 cup extra virgin olive oil
- •1/4 cup finely grated Parmesan cheese
- •Salt and freshly cracked black pepper to taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large bowl, toss the bread cubes with 3 tablespoons of olive oil and 1/2 cup of Parmesan cheese until well coated.
- 3
Spread the bread cubes on a baking sheet and bake for 15-20 minutes, tossing halfway through, until golden brown and crispy.
- 4
In a medium bowl, whisk together the egg yolk, minced garlic, Dijon mustard, lemon juice, and minced anchovies until smooth.
- 5
Slowly drizzle the 1/2 cup of olive oil into the egg mixture while whisking constantly to create a thick, emulsified dressing.
- 6
Stir in the 1/4 cup of grated Parmesan and season with salt and pepper to taste.
- 7
Place the romaine lettuce in a large serving bowl, pour the dressing over the leaves, and toss thoroughly to coat.
- 8
Top the salad with the warm Parmesan croutons and serve immediately.
💡 Chef tips
- Ensure your lettuce is completely dry after washing; excess water will prevent the dressing from clinging to the leaves.
- The dressing can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.
- For a vegetarian-friendly version, ensure the Parmesan cheese used is certified vegetarian-rennet.
✅ How it should turn out
The salad should have a vibrant, crunchy texture with a rich, savory dressing that perfectly balances the sharp lemon and salty Parmesan notes.