Description
This classic Caesar Salad recipe offers a fresh and crunchy combination of crisp romaine lettuce, homemade croutons, and a creamy, tangy Caesar dressing made from mayonnaise, garlic, anchovy paste, and lemon juice. Perfect as a light lunch or a side dish, it is ready in just 25 minutes and serves four.
Ingredients
Scale
Salad
- 1 large head romaine lettuce
- ½ cup grated Parmesan cheese
- 1 cup croutons
Caesar Dressing
- ½ cup mayonnaise
- 1 teaspoon garlic, minced
- 1 teaspoon anchovy paste
- 1 tablespoon lemon juice
- ½ teaspoon black pepper
Croutons
- 2 cups bread cubes (day-old bread works best)
- 2 tablespoons olive oil
Instructions
- Wash and dry lettuce: Rinse the romaine lettuce thoroughly under cold water and dry completely using a salad spinner or clean kitchen towels until the leaves are crisp.
- Prepare croutons: Preheat the oven to 375°F (190°C). Toss the bread cubes with olive oil until evenly coated. Spread them on a baking sheet and bake for 10–12 minutes or until golden brown, stirring halfway through for even toasting.
- Make dressing: In a small bowl, whisk together mayonnaise, minced garlic, anchovy paste, lemon juice, and black pepper until the mixture is smooth and creamy.
- Toss salad: In a large salad bowl, combine the dried romaine lettuce and the prepared dressing. Toss gently but thoroughly to coat all the leaves evenly with the dressing.
- Add toppings: Sprinkle the grated Parmesan cheese and the freshly baked croutons over the dressed lettuce evenly.
- Serve: Serve the Caesar salad immediately to enjoy the crispness of the lettuce and croutons at their best.
Notes
- For best texture, use day-old bread for croutons.
- You can adjust anchovy paste quantity according to taste or omit for a milder dressing.
- Serve immediately to maintain the crunchiness; dressed salad may become soggy if left to sit.
- Romaine lettuce can be substituted with kale or other crisp greens for a different twist.
