Classic Caesar Salad Recipe
Introduction
Classic Caesar Salad is a timeless favorite, combining crisp romaine lettuce with crunchy homemade croutons and a creamy, tangy dressing. This easy-to-make recipe delivers fresh flavors that are perfect as a light meal or a side dish.
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 degrees F. Place the bread slices in a large bowl.
- Step 2: In a small bowl, combine olive oil with minced garlic and drizzle the mixture over the bread slices. Toss until evenly coated.
- Step 3: Arrange the bread slices in a single layer on a baking sheet. Bake for 10-12 minutes, until lightly golden and crisp. Remove and let cool.
- Step 4: In a medium bowl, combine anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, sour cream, grated Parmesan cheese, salt, and pepper. Stir well and set aside.
- Step 5: Rinse and dry the romaine lettuce. Chop it and place in a large serving bowl.
- Step 6: Sprinkle shredded Parmesan cheese over the lettuce, add the cooled croutons, and drizzle half of the dressing on top. Toss gently to coat all ingredients evenly.
- Step 7: Add more dressing if desired. Serve immediately for the best flavor and texture.
Tips & Variations
- For extra flavor, lightly rub the toasted bread slices with a cut garlic clove before drizzling olive oil.
- Use kale or romaine hearts if you prefer a different texture in your salad greens.
- Add grilled chicken or shrimp to make this a hearty main dish.
- Substitute mayonnaise with Greek yogurt for a lighter dressing option.
Storage
Store any leftover dressing in an airtight container in the refrigerator for up to 3 days. Keep croutons in a sealed container at room temperature to maintain crispness for up to 2 days. It’s best to assemble the salad just before serving to keep the lettuce fresh and crunchy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dressing ahead of time?
Yes, the dressing can be prepared up to 3 days in advance and stored refrigerated in an airtight container. Stir well before using.
What can I use if I don’t have anchovy paste?
You can substitute with a few dashes of Worcestershire sauce or finely minced anchovy fillets for a similar umami flavor, or omit it for a milder taste.
PrintClassic Caesar Salad Recipe
A classic Caesar Salad recipe featuring homemade garlic croutons, a creamy anchovy and Parmesan dressing, and crisp romaine lettuce. This easy-to-make salad is perfect as a light meal or a refreshing side dish, combining bold flavors and crunchy textures for a timeless favorite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Croutons
- 1/2 French Baguette, cut in half and sliced into 1/4” thick slices
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
Caesar Salad 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 the Croutons: Preheat your oven to 350°F (175°C). Place the sliced baguette pieces into a large mixing bowl.
- Prepare Garlic Oil: In a small bowl, mix the extra virgin olive oil with the minced garlic cloves intended for the croutons, then drizzle this mixture evenly over the bread slices.
- Toss and Arrange: Toss the bread slices until they are fully coated with the garlic oil. Arrange them in a single layer on a baking sheet.
- Bake the Croutons: Bake in the preheated oven for about 10–12 minutes or until the croutons turn lightly golden and crisp. Remove and let cool.
- Make the Dressing: In a medium bowl, combine the minced garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, sour cream, grated Parmesan cheese, salt, and pepper. Stir well until smooth and set aside.
- Prepare the Lettuce: Rinse and thoroughly dry the romaine lettuce. Chop or tear it into bite-sized pieces.
- Assemble the Salad: In a large serving bowl, place the chopped lettuce and sprinkle with shredded or shaved Parmesan cheese. Add the cooled croutons.
- Add Dressing and Toss: Drizzle half of the dressing over the lettuce mixture and toss gently to coat all ingredients evenly. Add more dressing as needed to your taste.
- Serve: Serve the salad immediately to enjoy the fresh crispness and creamy dressing combination.
Notes
- For extra crunch, spread the garlic oil evenly on the bread and monitor croutons closely to avoid burning during baking.
- You can adjust the amount of anchovy paste depending on how strong you want the umami flavor in the dressing.
- Make sure to dry the romaine lettuce thoroughly; excess moisture can dilute the dressing and make the salad soggy.
- Serve immediately after tossing to keep the croutons crisp.
- For a lighter version, substitute mayonnaise with Greek yogurt.
Keywords: Classic Caesar Salad, Caesar dressing, homemade croutons, romaine lettuce, creamy salad dressing, easy salad recipe, garlic croutons
