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Caesar Salad

A quick and satisfying Caesar salad recipe featuring a homemade dressing and crunchy croutons, perfect for any meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 1 head Romaine lettuce, cold and crisp Choose hearts for extra crunch.
  • 2 cloves Garlic, fresh and finely minced For that signature bite.
  • 2 fillets Anchovy fillets or paste, optional For deep savory flavor.
  • 1/2 cup Parmesan cheese, finely grated Fluffy texture melts into the dressing.
  • 2 tablespoons Lemon juice, fresh squeezed For bright acidity.
  • 1 teaspoon Dijon mustard For tang and body.
  • 1 yolk Egg yolk or a spoonful of mayo Use pasteurized eggs if concerned.
  • 3/4 cup Olive oil, good quality You will taste it.
  • to taste pinch Black pepper To balance flavors.
  • to taste pinch Salt To enhance flavors.
For the Croutons
  • 4 slices Bread, ideally day old Perfect for crunch.
  • 2 tablespoons Olive oil For toasting.
  • 1 tablespoon Butter, melted (optional) For extra flavor.
  • 1 teaspoon Garlic powder For added flavor.
  • to taste pinch Salt To season the croutons.

Method
 

Making the Dressing
  1. In a medium bowl, add garlic, anchovy, Dijon, lemon juice, and either the egg yolk or mayo.
  2. Whisk until smooth.
  3. While whisking, stream in the olive oil little by little until the mixture thickens.
  4. Stir in the Parmesan and black pepper.
  5. Taste the dressing and adjust with salt as needed.
  6. If too thick, loosen with a splash of water.
Assembling the Salad
  1. Wash and thoroughly dry the romaine lettuce.
  2. Tear the lettuce into bite-sized pieces.
  3. Toss the lettuce with just enough dressing to lightly coat.
  4. Add most of the croutons and a shower of Parmesan, then toss again.
  5. Finish with more dressing if needed, extra Parmesan, and a final crack of pepper.
Making the Croutons
  1. Cut the bread into cubes and toss with olive oil, melted butter, salt, pepper, and garlic powder.
  2. Spread on a sheet pan and bake at 375°F until golden, about 10 to 15 minutes, shaking the pan halfway through.
  3. Alternatively, heat a skillet over medium and toast the bread cubes with oil and butter until evenly toasted, about 5 to 8 minutes.

Notes

Dress the salad right before serving to keep the lettuce crunchy. Use a mix of breads for croutons with various textures.