Classic Caesar Salad
This crisp and flavorful Caesar salad features fresh romaine, crunchy croutons, and a creamy homemade dressing with options for anchovy and no-anchovy lovers alike. Perfect for any occasion!
Equipment
- Mixing bowl
- Whisk
- Baking sheet
- Salad spinner
Ingredients
- 1 large head of romaine lettuce chopped
- 2 cups French or Italian bread cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/3 cup grated Parmesan cheese
- 1 clove garlic minced
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon anchovy paste optional
- 1 teaspoon red wine vinegar optional, for no-anchovy version
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Toss the bread cubes with olive oil, salt, and pepper in a mixing bowl. Spread them out on the baking sheet and bake for 10-12 minutes, tossing halfway through, until golden and crispy. Let cool.
- In a small bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, garlic, and anchovy paste (or red wine vinegar for no-anchovy version).
- Gradually whisk in the grated Parmesan cheese until the dressing is smooth and creamy. Season with salt and pepper to taste.
- In a large bowl, toss the chopped romaine lettuce with the dressing until evenly coated. Add the croutons and gently mix.
- Serve immediately, garnished with additional Parmesan cheese if desired.
Notes
This salad is best enjoyed fresh, but you can store the dressing separately in an airtight container in the fridge for up to 3 days. Add a splash of lemon juice to brighten it up before serving again!