How to Make Classic Caesar Salad with Homemade Croutons - A Step-by-Step Guide

There is nothing quite like a classic Caesar salad . With its crisp romaine lettuce, tangy Caesar dressing, and crunchy croutons, this dish has become a staple in around the world. While the pre-packaged salads are convenient, there is something truly special about making it from scratch, especially when it comes to the croutons. Making your own croutons takes this dish to the next level, adding a homemade touch that is hard to beat. This recipe for Classic Caesar Sal...

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Ingredients

  • ½ (1 pound) loaf sourdough bread, cut into 1-inch cubes
  • ¼ cup olive oil
  • ¼ cup butter, melted
  • 2 cloves garlic, pressed
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 cloves garlic, pressed
  • 3 anchovy fillets, chopped
  • 1 teaspoon kosher salt
  • 1 large egg yolk
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons grated Parmesan cheese, or more to taste
  • ¼ teaspoon cracked black pepper, or more to taste
  • 3 romaine - washed, chopped, and chilled

Information

  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Servings: 6

  • Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
  • Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
  • Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
  • When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
  • Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.
  • Nutrition

    406 cal.

    • Total Fat: 31g
    • Saturated Fat: 9g
    • Cholesterol: 56mg
    • Sodium: 998mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 3g
    • Protein: 7g
    • Potassium: 323mg