Classic Caesar Salad - Alissa Recipes >

Classic Caesar Salad

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

Leave a Comment