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Servings: 6
Calories: 320kcal
Ingredients
- 3 hearts romaine lettuce about 6–8 cups sliced
- Salt and pepper to taste
- ¼ cup Parmesan cheese grated
For the Caesar Salad Dressing:
- 2 cloves garlic minced
- 2 tablespoons anchovy paste
- Pinch salt
- 2 egg yolks
- 4 tablespoons lemon juice about 2 lemons
- 1 teaspoon Dijon mustard
- ¼ cup vegetable oil +2 tablespoons if needed
For the croutons:
- ¼ cup extra-virgin olive oil
- 4 cups thick slices French bread cubed
- Sea salt
- 2 tablespoons Italian seasoning
Instructions
For the croutons:
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Place the cubed bread in a large bowl. Drizzle with olive oil, sprinkle with sea salt and Italian seasoning, and toss to coat evenly.4 cups thick slices French bread, Sea salt, 2 tablespoons Italian seasoning, ¼ cup extra-virgin olive oil
- Spread the bread cubes in a single layer on the baking sheet and bake for 15 minutes or until golden and crispy. Set aside to cool.
For the Dressing:
- In a tall container or mixing vessel, combine garlic, anchovy paste, salt, egg yolks, lemon juice, and Dijon mustard.2 cloves garlic, 2 tablespoons anchovy paste, Pinch salt, 2 egg yolks, 4 tablespoons lemon juice, 1 teaspoon Dijon mustard
- Using an immersion blender, blend the mixture on high speed until well combined.
- Slowly drizzle in the vegetable oil while blending until the dressing becomes creamy and emulsified. Add extra oil if needed for a thicker consistency.¼ cup vegetable oil
- Wash and dry the romaine lettuce thoroughly, then slice into thin strips. Place the lettuce in a large bowl and drizzle with the Caesar dressing. Toss it to coat it evenly.3 hearts romaine lettuce
- Top with grated Parmesan cheese and homemade croutons. Season with salt and freshly cracked black pepper.Salt and pepper, ¼ cup Parmesan cheese
- Enjoy your Caesar salad as a refreshing side or add grilled chicken or shrimp for a full meal!
Notes
- Use fresh garlic: Minced fresh garlic gives the dressing a real kick—don’t swap it for powder unless you’re in a pinch.
- Don’t skip the anchovy paste: It adds depth and saltiness without being fishy. Anchovy fillets or paste both work!
- Dry the lettuce well: Wet leaves = soggy salad. Use a salad spinner or pat them dry with paper towels.
- Taste as you go: Everyone’s salt preferences are different, so adjust the seasoning to suit your taste buds.
- Bread for croutons: Thick slices of day-old French bread work best, but sourdough or ciabatta are also great options for a little extra flavor.
- Add protein: Grilled chicken, steak, shrimp, or even crispy chickpeas all go well on top.
- Blender: A regular blender or food processor works just fine—just pour the oil in slowly while it’s running to help the dressing emulsify.
- Chill the dressing: If you have time, let the dressing sit in the fridge for 15–30 minutes before tossing—it helps the flavors blend.
- Vegetarian option: Just skip the anchovy paste or use a vegetarian substitute. You can also try capers or miso for a similar umami flavor.
Storage Instructions
- Salad & dressing: Keep the dressing separate from the lettuce if you can—once it’s tossed, the romaine can get soggy fast. Store any undressed salad in an airtight container in the fridge for up to 2 days. Stir the dressing before serving again.
- Croutons: The croutons should be kept in a separate sealed container at room temperature so they stay nice and crisp.
Nutrition
Calories: 320kcal | Carbohydrates: 21g | Protein: 8g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 453mg | Potassium: 163mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1371IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 3mg
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