Description
A classic Caesar Salad featuring crispy homemade garlic Parmesan croutons and a rich, tangy dressing made from fresh lemon juice, Dijon mustard, and Parmesan cheese. This recipe is perfect for a light lunch or an elegant side dish, delivering traditional flavors with fresh, crunchy textures.
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 (2 small cloves)
- 2 tablespoons grated Parmesan cheese
For the Caesar 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 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 the oven to 350°F to prepare for baking the croutons, ensuring they come out crisp and golden.
- Slice and Prep: Cut the baguette in half lengthwise and then slice into 1/4″ thick pieces. Arrange the bread slices evenly on a baking sheet for seasoning.
- Garlic Oil: In a small bowl, mix the olive oil and minced garlic. Drizzle the garlic oil over the bread slices and sprinkle with grated Parmesan cheese to infuse flavor.
- Bake: Toss to coat the bread pieces evenly with the garlic oil and Parmesan, then spread them out in a single layer. Bake for 10-12 minutes, or until the pieces are light golden and crisp. Let them cool before use.
- Make the Caesar Salad Dressing – Whisk Ingredients: In a small bowl, combine minced garlic, Dijon mustard, Worcestershire sauce, fresh lemon juice, and red wine vinegar. Whisk together to blend all flavors.
- Add Olive Oil: Slowly drizzle in the olive oil while continuously whisking until the dressing becomes emulsified and smooth in texture.
- Season: Whisk in sea salt and black pepper to your taste preference, enhancing the dressing’s flavor profile.
- Assemble the Caesar Salad – Prep the Lettuce: Rinse, dry thoroughly, and chop or tear the romaine lettuce into bite-sized pieces. Place the prepared lettuce in a large serving bowl.
- Add Toppings: Sprinkle shredded or shaved Parmesan cheese over the lettuce and add the cooled homemade croutons.
- Toss with Dressing: Drizzle the prepared Caesar dressing over the salad. Toss gently but thoroughly until all the lettuce pieces are evenly coated with the dressing.
Notes
- Ensure the bread slices for croutons are uniform in thickness (1/4 inch) for even baking.
- Use fresh garlic and quality extra virgin olive oil for the best flavor in both croutons and dressing.
- Worcestershire sauce adds a subtle umami depth – do not skip or substitute with soy sauce to avoid altering the traditional taste.
- Dry the lettuce thoroughly after washing to prevent watering down the dressing.
- Serve the salad immediately after tossing to maintain crispness of the lettuce and croutons.
- Leftover dressing can be refrigerated up to 2 days; whisk before using.
