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A bowl of Caesar salad made with lettuce and croutons
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Caesar Salad

Caesar salad with a modern twist; this refreshing salad features crisp romaine lettuce, tangy Caesar dressing, crunchy croutons, and a sprinkle of Parmesan cheese. Perfect as a starter or a light meal.
Prep Time 15 minutes
Servings 6
Calories 915.2kcal

Equipment

  • Mixing Bowl for combining the salad ingredients and dressing.
  • Whisk or Fork to mix the dressing ingredients.
  • Salad Tongs for tossing and serving the salad.
  • Knife for chopping lettuce, cutting croutons, and other ingredient preparation.
  • Cutting Board provides a surface for chopping and preparing ingredients.
  • Grater to grate fresh Parmesan cheese
  • Baking Sheet and Oven (for Homemade Croutons, if making from scratch)

Ingredients

For the salad:

  • 2 medium heads of romaine lettuce about 10 cups chopped into bite-sized pieces washed, and dried
  • 1 cup croutons homemade or store-bought
  • ½ cup grated Parmesan cheese

For the homemade croutons:

  • 3 cups cubed day-old bread French or Italian bread works well
  • ¼ cup olive oil
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

For the Caesar dressing:

  • 2 garlic cloves minced
  • 1 teaspoon anchovy paste or 2-3 anchovy fillets, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup mayonnaise
  • ¼ cup freshly squeezed lemon juice about 2 lemons
  • ½ cup olive oil
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

Step 1: Make the homemade croutons (optional)

  • Preheat your oven to 375°F (190°C).
  • In a large bowl, toss the cubed bread with olive oil, garlic powder, salt, and pepper.
  • Spread the bread cubes in a single layer on a baking sheet and bake for 10-15 minutes, or until golden brown and crispy. Set aside to cool.

Step 2: Prepare the Caesar dressing

  • In a bowl or blender, combine the minced garlic, anchovy paste, Dijon mustard, myonnaise,W orcestershire sauce, and lemon juice. Mix or blend until well combined.
  • Slowly drizzle in the olive oil while whisking or blending continuously to emulsify the dressing.
  • Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Set aside.

Step 3: Assemble the Caesar salad

  • In a large salad bowl, add the torn romaine lettuce, croutons, and ½ cup grated Parmesan cheese.
  • Drizzle the Caesar dressing over the salad, starting with a small amount and adding more as needed. Toss the salad gently until all the ingredients are evenly coated with the dressing.

Step 4: Serve the Caesar salad

  • Divide the Caesar salad among 4-6 serving plates or bowls. Top each serving with additional grated Parmesan cheese, if desired.
  • Serve immediately, as a starter or side

Notes

  • Use slightly stale bread or hardened bread for croutons to ensure even toasting.
  • Cut or tear the bread into uniform cubes or pieces.
  • For a lighter dressing, feel free to skip the mayonnaise.
  • Refrigerate the salad for 10-15 minutes to allow flavors to meld together and enhance the overall taste.

Nutrition

Calories: 915.2kcal | Carbohydrates: 63.6g | Protein: 19g | Fat: 65.4g | Saturated Fat: 11.6g | Polyunsaturated Fat: 21.7g | Monounsaturated Fat: 28g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 1183mg | Potassium: 244.4mg | Fiber: 5.1g | Sugar: 7.4g | Vitamin A: 202.3IU | Vitamin C: 4.6mg | Calcium: 308.9mg | Iron: 4.9mg