Absolute Favorite Homemade Caesar Salad
A simple, scratch-made Caesar salad featuring a light, bright eggless dressing and crispy, garlic-infused homemade parmesan croutons.
Ingredients
Homemade Croutons
- 1/2 loaf French Baguette Cut in half, thinly sliced (1/4″ thick)
- 3 Tbsp Extra virgin olive oil For the croutons
- 1 tsp Minced garlic 2 cloves, freshly minced for the croutons
- 2 Tbsp Grated parmesan cheese For the croutons
Salad & Dressing
- 1 tsp Minced garlic 2 cloves, freshly minced for the dressing
- 2 tsp Dijon mustard Adds tang and helps emulsify
- 1 tsp Worcestershire sauce Provides deep savory flavor
- 2 tsp Fresh lemon juice Squeeze fresh for the best taste
- 1 1/2 tsp Apple cider vinegar Adds a bright, fruity acidity
- 1/3 cup Extra virgin olive oil For the salad dressing base
- 1/2 tsp Sea salt Adjust to your personal taste
- 1/8 tsp Black pepper Plus a little extra for serving
- 1 large head Romaine lettuce Or use 2 small heads, washed
- 1/3 cup Parmesan cheese Shredded or shaved for topping
Instructions
- Preheat your oven to 350°F. Slice the baguette diagonally into pieces about a quarter-inch thick. Lay them all out on a large baking sheet.
- In a small bowl, mix together 3 tablespoons of olive oil and 1 teaspoon of freshly minced garlic. Let sit for a minute to infuse, then drizzle evenly over the bread slices. Sprinkle 2 tablespoons of grated parmesan on top.
- Use your hands to toss the slices around until every piece is coated. Spread into a single even layer. Bake for 10 to 12 minutes until light golden brown and crisp. Set aside to cool completely.
- Separate the romaine leaves and wash under cold running water. Dry completely using a salad spinner. Chop or tear into bite-sized pieces and place in a large serving bowl in the fridge to chill.
- In a small bowl, whisk together 1 tsp minced garlic, 2 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tsp fresh lemon juice, and 1 1/2 tsp apple cider vinegar until fully combined.
- Pour 1/3 cup of olive oil in a slow, thin stream, whisking constantly until the dressing is emulsified and slightly thickened. Whisk in 1/2 tsp salt and 1/8 tsp black pepper.
- Pull the chilled romaine from the fridge. Add the cooled croutons, 1/3 cup of shredded parmesan, and drizzle dressing generously over the top. Toss with a gentle lifting motion until coated and serve immediately.
Notes
To make it a full meal, top with sliced grilled chicken or roasted chickpeas. The dressing can be made up to three days in advance and stored in the fridge. Leftover croutons will stay crunchy for up to three days in an airtight container at room temperature.