Go Back
–+ servings
Caesar Salad

Caesar Salad

A classic Caesar Salad with crisp romaine lettuce, fresh parmesan cheese, and crunchy croutons, all coated in light Caesar salad dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 289 kcal

Equipment

  • baking sheet
  • small bowl
  • large serving bowl
  • whisk
  • salad spinner

Ingredients
  

For the Croutons

  • 1 half French Baguette cut in half and thinly sliced (¼" thick)
  • 3 tablespoon extra virgin olive oil
  • 1 teaspoon minced garlic 2 small cloves
  • 2 tablespoon grated parmesan cheese

Caesar Salad Dressing

  • 2 small garlic cloves minced (1 tsp)
  • 2 teaspoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoon fresh lemon juice
  • 1.5 teaspoon red wine vinegar
  • ⅓ cup extra virgin olive oil
  • 0.5 teaspoon sea salt or to taste
  • 0.125 teaspoon black pepper plus more to serve

For the Caesar Salad

  • 1 large romaine lettuce (or 2 small heads romaine)
  • ⅓ cup parmesan cheese shredded or shaved

Instructions
 

How to Make Croutons

  • Preheat oven to 350˚F. Cut the baguette in half lengthwise then slice diagonally into ¼" thick pieces. Place the breads onto a baking sheet.
  • In a small bowl, combine 3 tablespoon extra virgin olive oil and 1 teaspoon of minced garlic. Drizzle the garlic oil over the croutons and sprinkle with 2 tablespoon grated parmesan cheese.
  • Toss until evenly coated. Spread in a single layer over the baking sheet and bake at 350˚F until light golden and crisp (10-12 minutes), or to desired crispness.

How to Make Caesar Salad Dressing

  • In a small bowl, whisk together garlic, dijon mustard, Worcestershire sauce, lemon juice and red wine vinegar.
  • Slowly drizzle in extra virgin olive oil while whisking constantly.
  • Whisk in ½ teaspoon salt and ⅛ teaspoon black pepper, or season to taste.

How to Make Caesar Salad

  • Rinse, dry and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons. Drizzle with Caesar dressing and toss gently until lettuce is evenly coated.

Notes

I recommend using a salad spinner – chop your romaine, transfer to a salad spinner to rinse, then spin dry. It’s faster and more effective than patting dry.

Nutrition

Serving: 1servingCalories: 289kcalCarbohydrates: 9gProtein: 4gFat: 26g
Keyword Caesar Salad, croutons, dressing, parmesan, romaine, Salad
Tried this recipe?Let us know how it was!