Description
This Caesar Salad recipe is classic, easy, and perfect for any occasion. It features crisp homemade croutons and a light Caesar dressing that will impress your guests.
Ingredients
Scale
For the Croutons:
- 1/2 French baguette, cut in half and sliced into 1/4” thick pieces
- 3 tablespoons extra virgin olive oil
- 1 teaspoon minced garlic (about 2 small cloves)
- 2 tablespoons grated Parmesan cheese
For the Caesar Salad Dressing:
- 2 small garlic cloves, minced (1 teaspoon)
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon sea salt (or to taste)
- 1/8 teaspoon black pepper
For the Caesar Salad:
- 1 large or 2 small heads romaine lettuce
- 1/3 cup Parmesan cheese, shredded or shaved
- Prepared croutons (from the recipe above)
Instructions
- Make the Croutons:
- Preheat oven to 350°F (175°C).
- Slice the baguette in half lengthwise and then slice into 1/4″ thick pieces. Place the bread slices onto a baking sheet.
- In a small bowl, combine olive oil and minced garlic. Drizzle the garlic oil over the bread slices and sprinkle with grated Parmesan.
- Toss to coat the bread evenly, spread in a single layer, and bake for 10-12 minutes, or until light golden and crisp. Set aside to cool.
- Make the Caesar Salad Dressing:
- In a small bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.
- Slowly drizzle in olive oil while whisking constantly until emulsified and smooth.
- Whisk in sea salt and black pepper to taste.
- Assemble the Caesar Salad:
- Rinse, dry, and chop or tear the romaine lettuce into bite-sized pieces. Place in a large serving bowl.
- Sprinkle with shredded Parmesan and add cooled croutons.
- Drizzle the Caesar dressing over the salad and toss gently until the lettuce is evenly coated.
Notes
- For extra flavor, consider adding anchovies to the dressing.
- Adjust the amount of garlic according to your taste preferences.
- Prep Time: 15 mins
- Cook Time: 12 minutes
- Category: salad
- Method: Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg