Classic Caesar Salad with Homemade Croutons and Dressing Recipe
This classic Caesar Salad recipe features homemade garlic parmesan croutons and a creamy, tangy dressing made with dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar. Crisp romaine lettuce is topped with shredded parmesan and tossed in the flavorful dressing for a perfect, refreshing appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Croutons
- 1/2 French Baguette, cut in half and thinly sliced (1/4″ thick)
- 3 Tbsp extra virgin olive oil
- 1 tsp minced garlic (2 small cloves)
- 2 Tbsp grated parmesan cheese
Dressing
- 2 small garlic cloves, minced (1 tsp)
- 2 tsp dijon mustard
- 1 tsp Worcestershire sauce
- 2 tsp fresh lemon juice
- 1 1/2 tsp red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/2 tsp sea salt (or to taste)
- 1/8 tsp black pepper (plus more to serve)
Salad
- 1 large romaine lettuce (or 2 small heads romaine)
- 1/3 cup parmesan cheese (shredded or shaved)
Instructions
- Prepare Croutons: Preheat oven to 350˚F. Cut the baguette in half lengthwise through the top, then slice diagonally into 1/4″ thick pieces. Place the slices onto a baking sheet.
- Make Garlic Oil: In a small bowl, combine 3 Tbsp extra virgin olive oil with 1 tsp finely minced garlic. Drizzle this garlic oil over the bread slices, then sprinkle with 2 Tbsp grated parmesan cheese.
- Toss and Bake Croutons: Toss the bread slices until evenly coated. Spread them in a single layer on the baking sheet and bake at 350˚F for 10-12 minutes or until light golden and crisp.
- Make Caesar Dressing: In a small bowl, whisk together minced garlic, dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.
- Emulsify Dressing: Slowly drizzle in 1/3 cup extra virgin olive oil while whisking constantly to emulsify the dressing. Then whisk in 1/2 tsp sea salt and 1/8 tsp black pepper, adjusting seasoning to taste.
- Prepare Salad: Rinse and thoroughly dry the romaine lettuce, then chop or tear into bite-sized pieces. Place in a large serving bowl.
- Assemble Salad: Sprinkle chopped lettuce generously with shredded parmesan cheese and cooled croutons. Drizzle the dressing over the salad and gently toss until the lettuce is evenly coated. Serve immediately with additional black pepper if desired.
Notes
- Drying the romaine lettuce thoroughly after rinsing helps the dressing adhere better and avoids sogginess.
- The croutons can be made ahead in advance and stored in an airtight container.
- Adjust garlic intensity in the dressing and croutons to your preference for mild or strong garlic flavor.
- For a richer dressing, add a teaspoon of anchovy paste or a soft-boiled egg (optional).
- Serve immediately after tossing to keep lettuce crisp.
