Caesar Salad with Homemade Dressing
Servings: 4 Servings
Ingredients
Croutons
- 10 ounce baguette cut or torn into bite-sized pieces
- ¼ cup olive oil
- ½ teaspoon salt
- Pinch of black pepper
Caesar Dressing
- 1 cup mayonnaise
- ½ cup shredded Parmesan cheese
- 2 tablespoons freshly squeezed lemon juice
- 2 garlic cloves finely minced or pressed
- 1 to 1 ½ teaspoons anchovy paste
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Pinch of black pepper
- ¼ teaspoon salt if needed
Salad Assembly
- 1 large head romaine lettuce chopped
- Homemade croutons
- Caesar dressing to taste
Instructions
- Preheat the oven to 400°F, and line a large baking sheet with parchment paper.
- Place the bread pieces in a large bowl. Drizzle them with olive oil, then sprinkle with salt and pepper. Toss until the bread is evenly coated.10 ounce baguette, ¼ cup olive oil, ½ teaspoon salt, Pinch of black pepper
- Spread the bread pieces onto the prepared baking sheet in an even layer. Bake for 10 to 12 minutes, tossing halfway through, until the edges are golden and crisp. Remove the croutons from the oven, and let them cool.
- While the croutons cool, make the dressing. In a medium bowl, whisk together the mayonnaise, Parmesan cheese, lemon juice, garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and black pepper. Taste the dressing, then add salt only if needed. Refrigerate until ready to use.1 cup mayonnaise, ½ cup shredded Parmesan cheese, 2 tablespoons freshly squeezed lemon juice, 2 garlic cloves, 1 to 1 ½ teaspoons anchovy paste, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, Pinch of black pepper, ¼ teaspoon salt
- Place the chopped romaine in a large bowl. Add about ¼ cup of dressing, and toss gently to coat. Add more dressing, 1 tablespoon at a time, until the salad is dressed to your liking.1 large head romaine lettuce
- Add the cooled croutons, and toss again. Serve with extra Parmesan cheese and cracked black pepper.
This recipe makes enough dressing for 2 to 3 large salads depending on how much you use. Consider making a half batch if you only intend to make 1 salad and don't want leftover dressing.
Notes
- The dressing is salty on its own because of the Parmesan cheese, Worcestershire sauce, and anchovy paste. Taste it before adding the salt.
- If the dressing thickens after chilling, stir in 1 teaspoon of milk at a time until it reaches the consistency you like. Add just a little so the flavor doesn’t get watered down.
- For an anchovy paste substitute, use a little extra Worcestershire sauce or a small splash of soy sauce. Both are salty, so start small and adjust to taste.
- For the best texture, store the lettuce, croutons, and dressing separately. Toss the salad right before serving so the lettuce and croutons stay crisp.
- Store the dressing in an airtight container in the refrigerator for up to 1 week. Store the croutons in an airtight container at room temperature for 5 to 7 days. Keep the lettuce, dressing, and croutons separate, and toss the salad just before serving.
Nutrition Facts
Caesar Salad with Homemade Dressing
Serving Size
2 cups
Amount per Serving
Calories
530
% Daily Value*
Fat
38
g
58
%
Saturated Fat
7
g
35
%
Trans Fat
0.1
g
Polyunsaturated Fat
15
g
Monounsaturated Fat
15
g
Cholesterol
18
mg
6
%
Sodium
1269
mg
53
%
Potassium
157
mg
4
%
Carbohydrates
36
g
12
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
10
g
20
%
Vitamin A
680
IU
14
%
Vitamin C
4
mg
5
%
Calcium
164
mg
16
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
