Classic Caesar Salad with Crispy Baguette Croutons Recipe
This Caesar Salad recipe features homemade garlic parmesan croutons and a classic creamy Caesar dressing made from scratch. Crisp romaine lettuce is tossed with freshly grated parmesan and a savory dressing, delivering a fresh and satisfying dish perfect for a light lunch or side salad.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Croutons
- 1/2 French Baguette (cut in half and thinly sliced, 1/4" thick)
- 3 Tbsp extra virgin olive oil
- 1 tsp minced garlic (about 2 small cloves)
- 2 Tbsp grated parmesan cheese
Caesar Salad Dressing
- 2 small garlic cloves (minced, about 1 tsp)
- 2 tsp dijon mustard
- 1 tsp Worcestershire sauce
- 2 tsp fresh lemon juice
- 1 1/2 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 serve)
Salad
- 1 large romaine lettuce (or 2 small heads romaine)
- 1/3 cup parmesan cheese (shredded or shaved)
Instructions
- Prepare Croutons: Preheat your oven to 350˚F (175˚C). Cut the baguette in half lengthwise through the top, then slice diagonally into 1/4" thick pieces. Place the sliced bread onto a baking sheet.
- Season Croutons: In a small bowl, mix 3 tablespoons of extra virgin olive oil with 1 teaspoon of minced garlic. Drizzle this garlic oil evenly over the bread slices, sprinkle 2 tablespoons of grated parmesan cheese on top, and toss until all pieces are well coated.
- Bake Croutons: Spread the coated bread slices in a single layer on the baking sheet. Bake in the preheated oven for 10-12 minutes, or until the croutons turn light golden brown and crisp. Remove from oven and let cool.
- Make Caesar Dressing: In a small bowl, whisk together minced garlic, dijon mustard, Worcestershire sauce, fresh lemon juice, and red wine vinegar until combined.
- Emulsify Dressing: Slowly drizzle in 1/3 cup extra virgin olive oil while whisking constantly to create a creamy emulsion.
- Season Dressing: Add 1/2 teaspoon sea salt and 1/8 teaspoon black pepper to the dressing. Adjust seasoning to taste.
- Prepare Lettuce: Rinse the romaine lettuce thoroughly and dry completely. Chop or tear it into bite-sized pieces and place into a large serving bowl.
- Assemble Salad: Sprinkle the romaine generously with shredded or shaved parmesan cheese and the cooled croutons.
- Toss Salad: Drizzle the Caesar dressing over the salad and toss gently to evenly coat the lettuce and ingredients. Serve immediately, seasoning with extra black pepper if desired.
Notes
- Ensure the romaine lettuce is fully dry to help the dressing adhere better and prevent sogginess.
- Leftover croutons can be stored in an airtight container for up to 3 days and re-crisped in the oven if needed.
- For a traditional Caesar, anchovy paste can be added to the dressing if desired, though this recipe keeps it simple.
- The Dijon mustard helps emulsify the dressing and adds subtle tanginess.
- Use freshly grated parmesan for the best flavor and texture compared to pre-grated options.
