Classic Caesar Salad with Garlic Croutons
Crisp romaine tossed in a creamy, garlicky Caesar dressing made without raw eggs, then finished with shaved Parmesan and homemade croutons baked right on a sheet pan. A crowd-pleasing side for chicken, pasta, or soup night.
25 mins
6 servings
Ingredients
- 1 teaspoon Anchovy Fillet
- 2 cloves of Garlic, finely grated
- 2 heads of Romaine Lettuce, large heads, chopped (about 12 cups)
- 4 cups Crusty Bread Cubes, day-old crusty bread, cut into 3/4-inch cubes
- ¾ cup Parmesan Cheese, divided (1/2 cup for the dressing, 1/4 cup for topping)
- ⅜ teaspoon Kosher Salt
- 2 tablespoons Lemon (Juice)
- ½ cup Mayonnaise
- 1 tablespoon Mustard (Dijon)
- 1 teaspoon Worcestershire
- ½ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- ¼ cup + 2 tablespoons Olive Oil
Directions
- Heat the oven to 375°F. On a sheet pan, toss the bread cubes with the oil for the croutons, the garlic powder, and the salt for the croutons. Bake, stirring once, until golden and crisp, 10 to 12 minutes. Let cool.
- In a bowl, whisk the mayonnaise, lemon juice, Dijon, Worcestershire, anchovy paste if using, grated garlic, the salt for the dressing, and the pepper.
- Slowly whisk in the oil for the dressing until creamy, then stir in the Parmesan for the dressing. Thin with a splash of water if it's very thick.
- Put the romaine in a large bowl, add about two-thirds of the dressing, and toss until every leaf is coated. Add more dressing to taste.
- Top with the croutons and the Parmesan for topping and serve right away. For a vegetarian version, skip the anchovy paste and use a vegetarian Worcestershire. The dressing keeps 5 days in the fridge; store croutons airtight at room temperature.
