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Caesar Salad with Garlic Croutons

A classic homemade Caesar salad featuring crisp romaine, rich dressing, salty Parmesan, and crunchy garlic croutons, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

For the Croutons
  • 4 cups day-old bread, torn into 3/4-inch pieces
  • 2 tbsp olive oil
For the Caesar Dressing
  • 3/4 cup mayonnaise
  • 1.5 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 4 fillets oil-packed anchovy, drained, minced and mashed
  • 1/4 cup finely grated Parmesan cheese
  • 2 cloves garlic, minced Approximately 2 teaspoons
  • Salt and freshly ground black pepper, to taste About a pinch of salt and a scant 1/2 teaspoon pepper
For the Salad
  • 2 large romaine hearts, chopped Alternatively, use 1 head of romaine
  • 1/4 cup finely shredded Parmesan cheese, for topping

Method
 

Preparation
  1. Preheat your oven to 375°F and set out a rimmed 18 x 13-inch baking sheet.
  2. Toss the torn bread with the olive oil on the baking sheet, spreading the pieces in a single layer.
  3. Bake for 15 to 20 minutes, tossing once halfway through, until the bread is golden and crisp.
  4. Let the croutons cool while you make the dressing.
Dressing
  1. In a large bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, mashed anchovies, garlic, and 1/4 cup grated Parmesan.
  2. Season with salt and pepper to taste, adjusting as needed.
Assembly
  1. Add the chopped romaine to the bowl with the dressing and toss well until each piece is lightly coated.
  2. Add croutons and shredded Parmesan cheese, tossing gently to combine.
  3. Serve immediately to keep the croutons crisp and the lettuce fresh.
Storage Instructions
  1. Store leftover dressing in a jar in the refrigerator for up to 5 days.
  2. Keep croutons in an airtight container at room temperature for up to 2 days.

Notes

For the best texture, wash romaine well and dry fully before chopping. Toss the salad right before serving and store ingredients separately if there are leftovers.