This homemade Caesar salad bursts with fresh flavors! Crisp Romaine lettuce and golden, toasty croutons complement a rich, tangy dressing made from scratch. Whether enjoyed as a side with lasagna or grilled steak, or transformed into a hearty main dish with grilled chicken or salmon, this salad offers a restaurant-quality experience at home.
Ingredients of Classic Caesar Salad
Homemade Croutons:
- ½ (1-pound) loaf sourdough bread, cut into 1-inch cubes
- ¼ cup olive oil
- ¼ cup butter, melted
- 2 cloves garlic, pressed
- 1 tsp kosher salt
- ½ tsp ground black pepper
Caesar Salad:
- 2 cloves garlic, pressed
- 3 anchovy fillets, chopped (or substitute capers for a vegan option)
- 1 tsp kosher salt
- 1 large egg yolk (or 2 tbsp mayonnaise as a substitute)
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ⅓ cup extra-virgin olive oil
- 2 tbsp grated Parmesan cheese, plus more for garnish
- ¼ tsp cracked black pepper, plus extra for garnish
- 3 Romaine hearts, washed, chopped, and chilled
Directions of Classic Caesar Salad
1. Prepare the Croutons
- Preheat the oven to 375°F (190°C). Spread the sourdough cubes on a rimmed baking sheet.
- In a bowl, whisk together olive oil, melted butter, garlic, salt, and pepper.
- Drizzle the mixture over the bread cubes and toss until evenly coated.
- Arrange the bread in a single layer and bake for 15-18 minutes, tossing occasionally, until golden brown and toasted with a slight softness in the center.
- Let the croutons cool completely before assembling the salad.
2. Make the Dressing
- In a large salad bowl, mash the garlic, anchovies, and salt into a paste using a fork.
- Whisk in the egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce.
- Gradually drizzle in the olive oil, whisking continuously until the dressing is smooth and creamy.
- Stir in 2 tbsp Parmesan cheese and ¼ tsp black pepper. Set aside about ¼ cup of dressing if desired for another use.
3. Assemble the Salad
- Add the chopped Romaine and ½ of the croutons to the bowl with the dressing. Toss until the lettuce is evenly coated.
- Reserve any leftover croutons for later use.
4. Serve
- Transfer the salad to a serving platter or individual bowls.
- Sprinkle with extra Parmesan cheese and black pepper.
- Serve immediately to enjoy the salad at its freshest.
Tips & Variations of Classic Caesar Salad
- Add a Protein: Make this salad a meal by adding grilled chicken, shrimp, or salmon.
- Herbed Croutons: Infuse your croutons with fresh herbs like thyme or rosemary for extra flavor.
- Preparing Romaine: Submerge chopped Romaine in cold water, then dry it thoroughly in a salad spinner. Store in the fridge with paper towels to keep the lettuce crisp.
- Dressing Substitute: Short on time? Use mayonnaise in place of the egg yolk for a quicker dressing.
- Anchovy Alternatives: For a vegan option, substitute capers for anchovies. Leftover anchovies can be stored in the fridge and used in sauces or marinades for extra depth.
Nutrition Facts (Per Serving)
- Calories: 406
- Total Fat: 31g
- Saturated Fat: 9g
- Cholesterol: 56mg
- Sodium: 998mg
- Carbohydrates: 26g
- Dietary Fiber: 3g
- Protein: 7g
- Potassium: 323mg