Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes (for croutons)
Total Time: 30 minutes
Ingredients
For the Croutons:
- 3 cups (150g) day-old bread (e.g., baguette or sourdough), cut into 1-inch cubes
- 3 tablespoons (45ml) olive oil
- 1 teaspoon garlic powder (optional)
- Salt and black pepper, to taste
For the Caesar Dressing:
- 2–3 anchovy fillets (or 1 teaspoon anchovy paste)
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon (15ml) fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 large egg yolk (optional, see note below)
- ¼ cup (60ml) extra-virgin olive oil
- 2 tablespoons (10g) finely grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
For the Salad:
- 1 large head of romaine lettuce (about 8–10 cups when chopped), washed and dried
- ⅓ cup (30g) Parmesan cheese, shaved or grated
- Freshly ground black pepper, for serving
Instructions
- Make the Croutons:
- Preheat your oven to 375°F (190°C).
- In a large bowl, toss the bread cubes with olive oil, garlic powder (if using), salt, and pepper until evenly coated.
- Spread the cubes in a single layer on a baking sheet. Bake for 8–12 minutes, flipping halfway, until golden and crispy. Set aside to cool.
- Prepare the Dressing:
- In a small bowl or mortar and pestle, mash the anchovy fillets and minced garlic into a paste.
- Transfer to a mixing bowl and whisk in the Dijon mustard, lemon juice, Worcestershire sauce, and egg yolk (if using).
- Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing into a creamy consistency.
- Stir in the grated Parmesan, then season with salt and pepper to taste. Adjust lemon juice or seasoning as needed.
- Assemble the Salad:
- Tear or chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.
- Drizzle the dressing over the lettuce, starting with about half and adding more to taste. Toss gently to coat the leaves evenly.
- Add the cooled croutons and shaved Parmesan on top.
- Serve:
- Finish with a generous grind of black pepper. Serve immediately while the croutons are crisp and the lettuce is fresh.
Notes
- Egg Yolk Safety: The raw egg yolk adds richness but can be omitted for safety concerns (e.g., if serving vulnerable groups). You can substitute with 1 tablespoon of mayonnaise for a similar texture.
- Anchovy Alternative: If you don’t like anchovies, capers (1–2 teaspoons, mashed) can provide a similar salty depth.
- Make Ahead: The dressing can be made a day ahead and stored in the fridge. Croutons are best fresh but can be stored in an airtight container for a day.