The flavor in this homemade Caesar salad is fantastic! In a salty, thick dressing, cold, crunchy romaine lettuce and golden-brown, toasted croutons are combined to create a restaurant-quality dish that can be enjoyed at home. Serve this salad as a side dish with lasagna, grilled steak, and potatoes, or turn it into a main dish by adding grilled salmon, chicken, or shrimp.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- ½ (1 pound) loaf sourdough bread, cut into 1-inch cubes
- ¼ cup olive oil
- ¼ cup butter, melted
- 2 cloves garlic, pressed
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cloves garlic, pressed
- 3 anchovy fillets, chopped
- 1 teaspoon kosher salt
- 1 large egg yolk
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- ⅓ cup extra-virgin olive oil
- 2 tablespoons grated Parmesan cheese, or more to taste
- ¼ teaspoon cracked black pepper, or more to taste
- 3 romaine – washed, chopped, and chilled
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
- Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
- Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
- When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
- Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.
- You can add herbs to the butter and oil mixture for the croutons.
- To prepare the romaine, chop the hearts and wash them by submerging them in cold water. Spin well in a salad spinner and blot with paper towels. Leave the paper towels in the spinner and place in the refrigerator until ready to make the salad. This will keep the romaine dry and crisp.
- You can make this dressing on its own and store it in the refrigerator to use later. If you’re short on time or don’t want to add an egg yolk, substitute mayonnaise for the egg yolk and oil in the dressing.
- Anchovies are inexpensive and readily available. Save any leftovers, packed in oil, in the fridge and use them to add depth and salty richness to sauces and marinades. If you don’t care for anchovies or you are vegan, you can use capers instead.
- Nutrition data for this recipe includes the full amount of croutons and dressing, but the actual amount consumed will vary.
Reviews
No changes. This is real”classic” recipe! Simple easy recipe.
it was good
The best dressing
Didn’t taste anything at all like Caesar dressing.
It was good, very similar to the one I have used for years, Caesar Salad is one of my very favorites, especially it is made the “old fashioned” way, not with creamy bottled dressing …