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Caesar Salad Recipe

Classic Caesar Salad Recipe

A crisp and creamy homemade Caesar salad with fresh romaine lettuce, garlic croutons, shaved parmesan, and a light Caesar dressing made from scratch. Perfect as a side or light main dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Salad, Side Dish
Cuisine: Italian-American
Calories: 289
Ingredients Equipment Method Notes

Ingredients
  

For the Croutons
  • 1/2 French baguette sliced into 1/4-inch thick pieces
  • 3 Tbsp extra virgin olive oil
  • 1 tsp minced garlic about 2 small cloves
  • 2 Tbsp grated parmesan cheese
For the Caesar Dressing
  • 2 cloves garlic, minced about 1 tsp
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tsp fresh lemon juice
  • 1.5 tsp red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp sea salt or to taste
  • 1/8 tsp black pepper plus more to taste
For the Caesar Salad
  • 1 large romaine lettuce or 2 small heads
  • 1/3 cup parmesan cheese shaved or shredded

Equipment

  • Oven
  • Mixing Bowl
  • Whisk
  • Salad Spinner
  • Baking sheet
  • Vegetable Peeler

Method
 

  1. Preheat oven to 350°F (175°C). Slice baguette into 1/4-inch thick pieces and place on a baking sheet.
  2. In a small bowl, mix olive oil with minced garlic. Drizzle over the bread slices and toss until coated.
  3. Sprinkle with grated parmesan cheese and bake for 10–12 minutes until golden and crisp. Let cool.
  4. In a bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.
  5. While whisking, slowly add olive oil to create a smooth dressing. Season with salt and pepper to taste.
  6. Chop and rinse the romaine lettuce. Use a salad spinner to dry thoroughly. Place in a large serving bowl.
  7. Add cooled croutons and parmesan cheese. Drizzle with Caesar dressing just before serving.
  8. Toss gently to coat everything evenly. Serve immediately with extra parmesan and pepper if desired.

Notes

Use a salad spinner to keep the romaine crisp and dry. Store extra croutons in an airtight container at room temperature for up to 3 days. The dressing can be made 3–4 days in advance and kept in the fridge.