Classic Caesar Salad Recipe with Homemade Croutons
A classic Caesar salad is easier to make than you think.
- 1 or 2 heads romaine lettuce ((see Notes))
- 1 cup croutons ((recipe below))
- 1/4 cup shaved Parmesan cheese, (or more to taste)
- 2 or 3 anchovy fillets ((1 tbsp mashed))
- 2 tsp garlic paste (2 cloves, pressed) (or to taste)
- 1 tbsp Dijon style mustard
- 2 egg yolks
- freshly ground pepper
- 1 tbsp fresh lemon juice
- 1 tbsp balsamic vinegar
- 1/2 tsp worstershire sauce
- 2 to 3 tbsp olive oil
- 3 slices bread ((a great use for stale bread))
- 1 tbsp melted butter (or olive oil)
- salt
- pepper
- garlic powder
- Preheat your oven to 400° F (200° C).
- Remove the crusts from the bread, then cut the bread into small evenly-sized cubes. Toss the cubes with a little salt, pepper and garlic powder. Drizzle the melted butter over the cubes and toss again.
- Spread the seasoned bread cubes in a single layer on your baking pan. Bake until golden and crispy, about 10 to 12 minutes. Watch carefully as once colored, they will darken quickly. Croutons made from stale bread tend to cook faster.
- Remove the croutons from the oven and leave to cool completely. They will store in an airtight container for up to a week.
- Set up a work area with all ingredients ready. You can measure ingredients by eye or use a regular kitchen tablespoon.
- In a large salad bowl, mash the anchovies to a paste with a fork or back of a spoon. If the fillets are firm, add a splash of olive oil to help with the mashing.
- Add the garlic and mustard and blend into the anchovy paste. Next, blend in the egg yolks and as much freshly ground pepper as you like. (I use a coarse grind.) The mixture should be well-mixed and creamy.
- Add the Worcestershire sauce, the lemon juice and the balsamic vinegar. Blend in thoroughly. Add the olive oil and blend again. Taste and adjust seasoning (ie. add a little more garlic or lemon juice or vinegar).
- Add the romaine, half of the Parmesan and half of the croutons. Toss well. Garnish with a little more freshly ground pepper and the remaining Parmesan and croutons. Serve.
It takes only minutes to blend the homemade creamy dressing. Plan ahead to have time to make the homemade croutons.
While they're cooling, you can make the dressing.Serves 4 as a side or 2 as a main dish. For the latter, you may want to top it with roasted or grilled chicken, steak, or seafood. Remove the crusts from the bread, then cut the bread into small evenly-sized cubes.
Toss the cubes with a little salt, pepper and garlic powder. Drizzle the melted butter over the cubes and toss again.
Spread the seasoned bread cubes in a single layer on your baking pan. Bake until golden and crispy, about 10 to 12 minutes. Croutons made from stale bread tend to cook faster.
Remove the croutons from the oven and leave to cool completely. They will store in an airtight container for up to a week.
You can measure ingredients by eye or use a regular kitchen tablespoon. In a large salad bowl, mash the anchovies to a paste with a fork or back of a spoon. If the fillets are firm, add a splash of olive oil to help with the mashing.
Add the garlic and mustard and blend into the anchovy paste. Next, blend in the egg yolks and as much freshly ground pepper as you like. (I use a coarse grind.) The mixture should be well-mixed and creamy.
Add the Worcestershire sauce, the lemon juice and the balsamic vinegar. Taste and adjust seasoning (ie. add a little more garlic or lemon juice or vinegar).
Add the romaine, half of the Parmesan and half of the croutons. Garnish with a little more freshly ground pepper and the remaining Parmesan and croutons.