Caesar Salad with Homemade Dressing
A classic, crisp Caesar salad featuring a rich, velvety homemade dressing and crunchy, golden-brown garlic croutons.
Ingredients
- •1 large head of Romaine lettuce, washed, dried, and chopped
- •2 cups sourdough bread, cut into 1-inch cubes
- •3 tablespoons extra virgin olive oil
- •1/2 teaspoon garlic powder
- •1/2 cup mayonnaise
- •1 tablespoon Dijon mustard
- •1 tablespoon fresh lemon juice
- •1 teaspoon Worcestershire sauce (anchovy-free)
- •1 small clove garlic, minced
- •1/4 cup grated Parmesan cheese
- •1/4 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Toss the bread cubes with 2 tablespoons of olive oil, garlic powder, and a pinch of salt on a baking sheet.
- 3
Bake the croutons for 10-15 minutes, tossing halfway through, until they are golden and crisp.
- 4
In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, and black pepper until smooth.
- 5
Stir in the grated Parmesan cheese and taste, adding salt if necessary.
- 6
In a large salad bowl, place the chopped Romaine lettuce.
- 7
Drizzle the dressing over the lettuce and toss thoroughly to ensure every leaf is evenly coated.
- 8
Top with the cooled croutons and extra shaved Parmesan if desired, then serve immediately.
💡 Chef tips
- Ensure your lettuce is completely dry after washing; excess water will dilute the dressing and make the salad soggy.
- You can make the dressing up to 2 days in advance and store it in an airtight container in the refrigerator.
- For extra crunch, toast your croutons until they are deep golden brown, but keep an eye on them to prevent burning.
✅ How it should turn out
The finished salad should feature crisp, vibrant green leaves coated in a creamy, tangy dressing, perfectly complemented by the savory crunch of garlicky croutons.