Description
A classic Caesar salad with homemade dressing, crunchy croutons, and crisp romaine lettuce, perfect for any occasion.
Ingredients
Scale
- 3 cups torn bread cubes (about half of a small loaf)
- 2–3 tablespoons olive oil
- Heavy pinch of salt
- ¼ cup mayonnaise
- 1 clove of garlic (minced)
- 1 tablespoon fresh lemon juice
- 1 teaspoon anchovy paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon coarse salt
- ½ teaspoon ground black pepper
- 1 head romaine lettuce (washed and torn or chopped into bite-sized pieces)
- â…“ cup Parmesan cheese (grated, shaved or shredded)
Instructions
- Preheat your oven to 400°F (200°C). Spread the torn bread cubes on a baking sheet and drizzle with olive oil. Sprinkle a heavy pinch of salt over the top. Toss to ensure each cube is coated. Bake for about 10-15 minutes, or until golden brown and crunchy.
- Combine mayonnaise, minced garlic, fresh lemon juice, anchovy paste, Worcestershire sauce, Dijon mustard, coarse salt, and black pepper in a bowl. Whisk until smooth and creamy. If it’s too thick, you can add a teaspoon of water to thin it out slightly.
- Add the torn romaine lettuce to a large mixing bowl, then pour the dressing over the top. Toss gently to coat the leaves evenly. Add the croutons and finish with a generous sprinkling of Parmesan cheese. Serve immediately!
Notes
For crisp lettuce, chill it in the fridge for 20 minutes before mixing. Make extra croutons to use later in soups or other salads.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg