Description
A classic Caesar salad featuring crisp romaine lettuce, crunchy homemade croutons, shaved Parmesan cheese, and a tangy, creamy dressing made from mayonnaise, lemon juice, and grated garlic. Perfect as a side dish or a light lunch, this recipe offers a delightful balance of textures and flavors.
Ingredients
Scale
For the Croutons
- 4 cups cubed crusty bread
- Extra-virgin olive oil (for drizzling)
- Sea salt (for sprinkling)
For the Dressing
- 1 cup mayonnaise
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 garlic clove (grated)
- 1 teaspoon Worcestershire sauce
- Pinch sea salt
- Freshly ground black pepper
- ½ cup freshly grated Parmesan cheese
For the Salad
- 1 pound romaine lettuce (about 2 medium heads, chopped or torn into bite-size pieces)
- ½ cup shaved Parmesan cheese
- Freshly ground black pepper (for garnish)
Instructions
- Make the croutons: Preheat the oven to 350°F and line a baking sheet with parchment paper. Arrange the bread cubes on the baking sheet, then drizzle with olive oil and sprinkle with sea salt. Toss to coat evenly, then spread in a single layer. Bake for 18 minutes or until golden brown and crisp. Remove from the oven and let cool.
- Make the dressing: In a large liquid measuring cup or medium bowl, whisk together mayonnaise, extra-virgin olive oil, fresh lemon juice, Dijon mustard, grated garlic, Worcestershire sauce, a pinch of sea salt, and several grinds of freshly ground black pepper until smooth. Stir in the freshly grated Parmesan cheese and adjust seasoning to taste. If the dressing is too thick, gradually add water, one teaspoon at a time, until it reaches desired consistency.
- Assemble the salad: Place the chopped romaine lettuce in a large bowl. Add half of the dressing, half of the croutons, and half of the shaved Parmesan cheese. Toss gently to coat all ingredients evenly. Add more dressing as preferred, tossing again to achieve desired flavor coverage. Season with additional freshly ground black pepper to taste. Top the salad with the remaining croutons, remaining shaved Parmesan cheese, and a final grind of black pepper before serving.
Notes
- Use crusty day-old bread for the best croutons that hold their shape and crunch.
- The dressing keeps well in an airtight container in the refrigerator for up to 5 days.
- If Worcestershire sauce is not preferred, a few drops of anchovy paste can be added for a traditional Caesar flavor.
- For a healthier option, substitute mayonnaise with Greek yogurt, though this will change the flavor slightly.
- Ensure the lettuce is well dried after washing to prevent a soggy salad.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 25 mg
