Classic Caesar Salad Recipe
Introduction
Classic Caesar Salad is a timeless favorite, known for its crisp romaine, crunchy croutons, and creamy, tangy dressing. This recipe walks you through making homemade croutons and a rich dressing that brings every bite to life.
Ingredients
- 1/2 French baguette, cut in half and sliced into 1/4″ thick slices
- 3 tablespoons extra virgin olive oil
- 5 cloves garlic, minced (divided)
- 1 1/2 teaspoons anchovy paste
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large romaine lettuce
- 1/2 cup Parmesan cheese, shredded or shaved
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Place the sliced bread in a large bowl.
- Step 2: In a small bowl, mix 3 tablespoons olive oil with 2 cloves minced garlic. Drizzle this mixture over the bread slices and toss until evenly coated.
- Step 3: Arrange the bread in a single layer on a baking sheet. Bake for 10-12 minutes until the croutons are lightly golden and crisp. Remove and let cool.
- Step 4: For the dressing, combine the remaining 3 cloves minced garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, sour cream, grated Parmesan, salt, and pepper in a medium bowl. Stir well and set aside.
- Step 5: Rinse and dry the romaine lettuce thoroughly. Chop it into bite-sized pieces and place in a large serving bowl.
- Step 6: Sprinkle the chopped lettuce with the shredded or shaved Parmesan cheese, add the cooled croutons, and drizzle half of the dressing over the top. Toss gently to combine, adding more dressing as needed to coat all ingredients evenly.
- Step 7: Serve immediately for the freshest taste and crunch.
Tips & Variations
- For an extra burst of flavor, add a few extra anchovy fillets finely chopped into the dressing.
- Use day-old bread for croutons to ensure they crisp up nicely without becoming soggy.
- If you prefer a lighter dressing, substitute half the mayonnaise with Greek yogurt.
- Add grilled chicken or shrimp for a hearty main dish variation.
Storage
Store any leftover salad components separately—keep croutons in an airtight container at room temperature for up to 3 days for maximum crunch. The dressing can be refrigerated in a sealed container for up to 3 days. Toss the salad just before serving to prevent wilting. Leftover assembled salad is best eaten immediately but can be kept in the refrigerator for up to 6 hours, though the lettuce may become soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dressing ahead of time?
Yes, the dressing can be prepared up to 3 days in advance and stored in the refrigerator. Give it a good stir before using.
What can I use if I don’t have anchovy paste?
You can substitute with Worcestershire sauce or skip it altogether, though anchovy paste adds the classic umami flavor essential to a Caesar dressing.
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Classic Caesar Salad Recipe
- Total Time: 27 minutes
- Yield: 4 servings 1x
Description
This Classic Caesar Salad recipe features crisp romaine lettuce tossed with a creamy homemade Caesar dressing, topped with crunchy garlic croutons and freshly grated Parmesan cheese. Perfect as a light meal or a side dish, this salad blends savory anchovy paste, tangy lemon juice, and rich Parmesan for an authentic flavor that’s easy to prepare in 30 minutes.
Ingredients
Croutons
- 1/2 French Baguette (cut in half, sliced into 1/4″ thick slices)
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic (minced)
Caesar Salad Dressing
- 3 cloves garlic (minced)
- 1 1/2 teaspoon anchovy paste
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Salad
- 1 large romaine lettuce
- 1/2 cup Parmesan cheese (shredded or shaved)
Instructions
- Prepare Croutons: Preheat your oven to 350°F (175°C). Place the sliced French baguette halves into a large bowl. In a small bowl, mix the extra virgin olive oil with 2 cloves of minced garlic. Drizzle this mixture evenly over the bread slices and toss until all pieces are coated.
- Bake Croutons: Arrange the coated bread slices in a single layer on a baking sheet. Bake in the preheated oven for 10-12 minutes or until the croutons are lightly golden and crisp. Remove and set aside to cool.
- Make the Caesar Salad Dressing: In a medium bowl, combine the minced garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, sour cream, freshly grated Parmesan cheese, salt, and freshly ground black pepper. Stir well until smooth and creamy. Set aside.
- Prepare the Lettuce: Rinse and dry the romaine lettuce thoroughly. Chop it into bite-sized pieces and place them in a large serving bowl.
- Assemble the Salad: Sprinkle the chopped lettuce with shredded or shaved Parmesan cheese. Add the cooled garlic croutons on top. Drizzle about half of the prepared dressing over the salad and toss gently to coat evenly. Add more dressing if desired for a balanced flavor.
- Serve: Serve the salad immediately to maintain the freshness and crispness of the ingredients.
Notes
- For best results, use stale or day-old bread to make croutons as they crisp up better.
- If anchovy paste is not available, anchovy fillets finely minced can be used as a substitute.
- Make sure to dry the romaine lettuce thoroughly to prevent the salad from becoming soggy.
- This salad is best served fresh; avoid preparing too far in advance to maintain crispness.
- You can adjust the amount of dressing to your preference, adding more or less as desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Keywords: Classic Caesar Salad, Caesar Salad Dressing, Garlic Croutons, Romaine Lettuce Salad, Homemade Caesar Dressing
