Classic Caesar Salad Recipe
Introduction
This Classic Caesar Salad is a timeless favorite that combines crisp romaine lettuce, crunchy homemade croutons, and a creamy, tangy dressing. Perfect as a side or a light meal, it’s easy to prepare and sure to impress.
Ingredients
- 1/2 French baguette, cut in half and sliced into 1/4″ thick slices
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 1/2 teaspoons anchovy paste
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large romaine lettuce
- 1/2 cup Parmesan cheese, shredded or shaved
Instructions
- Step 1: Preheat the oven to 350°F (175°C).
- Step 2: Place the bread slices in a large bowl.
- Step 3: In a small bowl, combine the olive oil with the minced garlic, then drizzle this mixture over the bread slices.
- Step 4: Toss the bread slices until they are evenly coated with the oil and garlic mixture.
- Step 5: Arrange the bread slices in a single layer on a baking sheet and bake for 10–12 minutes, until they are lightly golden and crisp. Remove and let cool.
- Step 6: To make the dressing, combine anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, sour cream, grated Parmesan cheese, salt, and pepper in a medium bowl. Stir well and set aside.
- Step 7: Rinse and dry the romaine lettuce thoroughly, then chop it into bite-sized pieces.
- Step 8: In a large serving bowl, layer the chopped lettuce and sprinkle the shredded or shaved Parmesan cheese over it.
- Step 9: Add the cooled croutons to the bowl and drizzle half of the dressing on top.
- Step 10: Toss gently to combine, adding more dressing if needed to coat all ingredients evenly.
- Step 11: Serve immediately for the freshest taste and crunch.
Tips & Variations
- For extra flavor, toast the croutons with a sprinkle of Italian herbs or a dash of Parmesan before baking.
- Substitute mayonnaise with Greek yogurt for a lighter dressing.
- Add grilled chicken or shrimp to turn this salad into a hearty main dish.
Storage
Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Keep croutons in a sealed bag at room temperature to maintain crunch. When ready to eat, toss the lettuce with dressing and add fresh croutons. Reheating is not recommended as it softens the salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought croutons instead of making my own?
Yes, store-bought croutons can be used for convenience, but homemade croutons add fresher garlic flavor and better texture.
Is anchovy paste necessary in the dressing?
Anchovy paste provides an authentic umami depth to the dressing, but if you prefer, you can omit it. The salad will still be tasty, just slightly less savory.
PrintClassic Caesar Salad Recipe
A timeless classic Caesar salad featuring homemade garlic croutons, a rich and tangy anchovy-based dressing, fresh romaine lettuce, and plenty of Parmesan cheese, perfect for a crisp and flavorful side or light meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Italian-American
Ingredients
Croutons
- 1/2 French Baguette, cut into 1/4” thick slices
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
Dressing
- 3 cloves garlic, minced
- 1 1/2 teaspoons anchovy paste
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Salad
- 1 large romaine lettuce
- 1/2 cup Parmesan cheese, shredded or shaved
Instructions
- Make Croutons: Preheat your oven to 350°F (175°C). Place the baguette slices in a large mixing bowl. In a small bowl, whisk together the olive oil and 2 cloves of minced garlic, then drizzle this mixture over the bread slices. Toss the bread well to coat each piece evenly with the garlic oil.
- Bake Croutons: Arrange the coated bread slices in a single layer on a baking sheet. Bake in the preheated oven for approximately 10-12 minutes until they turn lightly golden and crisp. Remove from oven and let them cool.
- Prepare Caesar Dressing: In a medium bowl, combine the remaining 3 cloves of minced garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, sour cream, grated Parmesan cheese, salt, and black pepper. Stir thoroughly until smooth and set the dressing aside.
- Prepare Lettuce: Rinse and dry the romaine lettuce thoroughly to remove excess moisture. Chop the leaves into bite-sized pieces and place them in a large serving bowl.
- Assemble Salad: Add the shredded or shaved Parmesan cheese and the cooled croutons to the lettuce. Drizzle half of the prepared dressing over the ingredients and toss gently to combine. Add more dressing gradually if needed until everything is evenly coated.
- Serve: Serve the Caesar salad immediately to enjoy the crisp texture of the lettuce and croutons with the creamy, tangy dressing.
Notes
- Use fresh garlic for a pungent and authentic flavor in the croutons and dressing.
- Adjust the amount of anchovy paste to taste for a stronger or milder umami flavor.
- Make sure to dry the lettuce well to prevent the salad from becoming soggy.
- Croutons can be stored in an airtight container for up to 3 days and reheated if desired.
- For a lighter option, substitute mayonnaise with Greek yogurt.
Keywords: Caesar salad, classic salad, homemade croutons, Caesar dressing, romaine lettuce, Parmesan cheese, easy salad recipe
