Description
This classic Caesar Salad recipe features crunchy homemade sourdough croutons, a creamy anchovy and Parmesan dressing, and fresh romaine lettuce. Perfect as a refreshing starter or a light meal, it’s rich with bold flavors and a timeless appeal.
Ingredients
Scale
Croutons
- 3 cups torn sourdough bread (1/2″ pieces)
- 2 tbsp extra-virgin olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Dressing
- 3 oil-packed anchovy fillets, finely chopped
- 2 large egg yolks
- 2 garlic cloves, grated
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2/3 cup neutral oil (such as vegetable or canola)
- 1/3 cup finely grated Parmesan cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Salad
- 3 heads romaine lettuce, coarsely chopped
- 1/4 tsp kosher salt
- 1/2 cup shaved Parmesan cheese
Instructions
- Prepare the croutons: Arrange a rack in the center of the oven and preheat to 375°F (190°C). In a large bowl, toss the torn sourdough bread pieces with extra-virgin olive oil, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper until evenly coated. Spread the bread pieces evenly on a baking sheet.
- Bake the croutons: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes until the croutons are crispy and lightly golden brown. Remove from oven and set aside to cool.
- Make the dressing: In a medium bowl, whisk together the finely chopped anchovy fillets, egg yolks, grated garlic, Dijon mustard, and fresh lemon juice until smooth. While continuously whisking, slowly drizzle in the neutral oil to emulsify the dressing, creating a thick and creamy texture. This can alternatively be done with an immersion blender or a small food processor.
- Finish the dressing: Stir in the finely grated Parmesan cheese and freshly ground black pepper. Taste and adjust seasoning with kosher salt as needed.
- Prepare the salad base: In a large bowl, toss the coarsely chopped romaine lettuce with 1/4 teaspoon kosher salt to lightly season the greens.
- Assemble the salad: Add the 1/2 cup shaved Parmesan cheese and freshly baked croutons to the lettuce. Pour in one-third cup of the dressing and toss everything together until the leaves are evenly coated with the dressing.
- Serve: Serve the salad immediately with the remaining dressing on the side for guests to add as desired.
Notes
- Use fresh egg yolks and consume the dressing quickly due to raw eggs; alternatively, use pasteurized eggs for safety.
- Neutral oil such as vegetable or canola oil is recommended for a mild flavor in the dressing.
- Homemade croutons add a delicious crunch; store any leftovers in an airtight container.
- Adjust anchovy quantity to suit your taste preference for saltiness and umami.
- To make it vegetarian, omit anchovies and consider adding capers or miso for umami flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian-American
Keywords: Caesar salad, homemade croutons, creamy Caesar dressing, anchovy dressing, romaine lettuce salad, classic salad
