Description
A classic Caesar Salad featuring crisp romaine lettuce, crunchy homemade croutons, and a creamy anchovy-garlic dressing, topped with freshly grated Parmesan cheese. This easy-to-make salad is perfect as a refreshing starter or a light meal.
Ingredients
Scale
Salad
- 1 large head Romaine lettuce, washed and dried
- ½ cup Parmesan cheese, freshly grated
- 1 cup croutons
Croutons
- 2 cups bread cubes (preferably day-old or baguette)
- 2 tablespoons olive oil
Caesar Dressing
- â…“ cup mayonnaise
- 1 clove garlic, minced
- 1 teaspoon anchovy paste
- 1 tablespoon lemon juice
- Freshly ground black pepper, to taste
Instructions
- Prepare the Romaine Lettuce: Wash the romaine leaves thoroughly under cold water and dry them completely using a salad spinner or clean kitchen towels to ensure crispness.
- Make the Croutons: Cube the bread into bite-sized pieces, toss with olive oil to coat evenly, and spread them on a baking sheet. Bake in a preheated oven at 375°F (190°C) for 10-15 minutes or until golden brown, stirring halfway through for even crisping.
- Whisk the Dressing: In a bowl, combine mayonnaise, minced garlic, anchovy paste, lemon juice, and a pinch of black pepper. Whisk together until the dressing is smooth and emulsified.
- Toss the Salad: In a large salad bowl, add the dried romaine lettuce. Pour the dressing over the lettuce and toss gently but thoroughly to coat all leaves evenly.
- Add Toppings: Sprinkle the freshly grated Parmesan cheese over the dressed lettuce, then top with the warm, crunchy croutons.
- Serve Immediately: Serve the salad right away to enjoy the crisp texture of the lettuce and croutons at their best.
Notes
- For extra flavor, you can add grilled chicken or shrimp to make this a more filling meal.
- Use day-old bread for croutons as it crisps up better when baked.
- If anchovy paste is unavailable, finely chopped anchovy fillets or Worcestershire sauce can be used as alternatives.
- To keep the salad crisp, assemble just before serving.
