Caesar Salad

Master the classic from-scratch Caesar Salad, complete with crisp romaine, zesty herbed croutons, and a creamy homemade Caesar dressing. All of this salad recipe goodness can be yours just 20 minutes from now!

Course Salad

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 616kcal

Author Meggan Hill

Ingredients

For the herbed croutons:

1/4 cup olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning (see note 1)
1/4 teaspoon Salt
1 loaf bread cut into 1/2-inch pieces (see note 2)

For the dressing:

1 egg
3 cloves garlic (about 1 1/2 teaspoons)
2/3 cup freshly grated Parmesan cheese grated (about 2 ounces)
2 tablespoons white balsamic vinegar
2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon Mustard optional (see note 3)
1 1/2 teaspoons spicy brown mustard optional (see note 4)
6 anchovy fillets drained (about 1/2 ounce)
Salt and freshly ground black pepper
3/4 cup olive oil

For the salad:

2 hearts romaine lettuce chopped
freshly grated Parmesan cheese grated, for garnish

Instructions

To make the herbed croutons:

Preheat oven to 450 degrees and adjust oven rack to the middle position. Prepare a rimmed baking sheet with parchment paper. In a small bowl, whisk together the olive oil, garlic powder, Italian seasoning, and salt.
Add bread pieces to a very large bowl and toss with olive oil mixture until well combined. Evenly spread croutons on prepared sheet and bake until golden brown, about 10 to 15 minutes. Cool completely.

To make the Casear dressing:

In a food processor, add egg and process until frothy, about 10 seconds. Add garlic, Parmesan cheese, white balsamic vinegar, red wine vinegar, Dijon, spicy brown mustard, anchovies, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper, and pulse until well combined.
While the processor is on, slowly drizzle in olive oil to create the emulsion. Season to taste with salt and freshly ground black pepper.

To assemble the salad:

Add chopped romaine to a large bowl, drizzle with Caesar dressing. Sprinkle with 1/2 cup (or more) or Parmesan cheese and croutons. Toss to combine. Serve with additional Parmesan cheese as garnish.

Video

Notes

Italian seasoning: To make your own Italian Seasoning, in a small bowl, combine 2 Tbsp. of dried basil, 2 Tbsp. of dried oregano, 2 Tbsp. of dried rosemary, 2 Tbsp. of dried thyme, and 2 Tbsp. of dried marjoram. Store extra in an airtight container.
Bread: Try French baguette, Italian loaf, sourdough, or even challah; use pretty much anything you have lying around that's on the savory side.
Dijon mustard: I love the zip from 1 1/2 tsp. in this dressing. Adjust to your palate: incorporate more to taste or omit entirely.
Spicy brown mustard: Again, start with 1 1/2 tsp. in the dressing, then add more to taste. You could also omit entirely or substitute with whole grain mustard.
Yield: This Caesar Salad makes 8 appetizer or side dish servings. If you're offering this as a main (say, topped with sliced rotisserie chicken or baked salmon), this will serve about 4.
Storage: Once the dressing is added, the salad won't keep well. But, undressed salad can be stored in the refrigerator for up to 4 days.
Make ahead: Make the dressing up to 3 days in advance and store covered in the refrigerator. Bake the croutons up to 3 days in advance and store covered at room temperature.
Easier Caesar: If you don't want to consume raw eggs or play with anchovies, try this easier recipe: Whisk together 1 c. mayonnaise, ¼ c. lemon juice (from 2 lemons), 2 Tbsp. Parmesan cheese, 2 Tbsp. spicy brown mustard, and 2 tsp. Worcestershire sauce. Season to taste with salt and pepper (I like ½ tsp. salt and ¼ tsp. pepper).

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