Caesar Salad Recipe
A crisp Caesar salad with fresh romaine lettuce, golden homemade croutons, and a rich, bold dressing.
Ingredients
Croutons
- ½ loaf French baguette sliced into 1/4 inch pieces
- 3 tbsp extra virgin olive oil
- 1 tsp garlic finely minced
- 2 tbsp parmesan cheese grated
Caesar Dressing
- 2 cloves garlic finely minced
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tsp lemon juice fresh
- 1.5 tsp red wine vinegar
- ⅓ cup extra virgin olive oil
- ½ tsp sea salt
- ⅛ tsp black pepper plus more for serving
Salad Base
- 1 large head romaine lettuce washed and chopped
- ⅓ cup parmesan cheese shaved or shredded
Instructions
- Preheat oven to 350°F (175°C). Arrange sliced baguette on a baking sheet in a single layer.
- Mix olive oil and minced garlic, drizzle over bread, then sprinkle with parmesan. Toss lightly and spread evenly.
- Bake for 10–12 minutes until golden and crisp. Cool completely.
- In a bowl, whisk garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.
- Slowly stream in olive oil while whisking continuously until smooth. Season with salt and pepper.
- Wash and dry romaine lettuce thoroughly, then chop into bite-sized pieces.
- In a large bowl, combine lettuce, croutons, and parmesan cheese.
- Add dressing gradually and toss gently until evenly coated. Serve immediately.
Notes
For added protein, top with grilled chicken, shrimp, or steak. To keep it vegetarian, choose parmesan and Worcestershire sauce without animal-derived ingredients. Always add dressing just before serving to keep the salad crisp.
Nutrition Facts (Per Serving)
- Calories: 289
- Fat: 26 g, 40%
- Saturated Fat: 4 g, 25%
- Cholesterol: 9 mg, 3%
- Sodium: 596 mg, 26%
- Potassium: 56 mg, 2%
- Carbohydrates: 9 g, 3%
- Protein: 4 g, 8%
- Vitamin A: 680 IU, 14%
- Vitamin C: 1.9 mg, 2%
- Calcium: 135 mg, 14%
- Iron: 0.8 mg, 4%