Creamy Caesar Salad (Printable)
Crisp romaine paired with crunchy croutons and a flavorful creamy Parmesan dressing.
# What's Needed:
→ Salad
01 - 2 large heads romaine lettuce, washed, dried, chopped
02 - 2 cups crusty bread, cubed (for croutons)
03 - 2 tablespoons olive oil
04 - ½ teaspoon garlic powder
05 - ½ teaspoon salt
06 - ¼ teaspoon ground black pepper
07 - ½ cup shaved or grated Parmesan cheese
→ Creamy Caesar Dressing
08 - ½ cup mayonnaise
09 - 2 tablespoons freshly squeezed lemon juice
10 - 2 teaspoons Dijon mustard
11 - 2 teaspoons Worcestershire sauce
12 - 2 garlic cloves, finely minced
13 - ¼ cup grated Parmesan cheese
14 - 1 teaspoon anchovy paste (optional, omit for vegetarian)
15 - ½ teaspoon freshly ground black pepper
16 - Salt to taste
# How to Make It:
01 - Preheat oven to 375°F. Toss bread cubes with olive oil, garlic powder, salt, and black pepper. Spread evenly on a baking sheet and bake for 10 minutes, stirring once, until golden and crisp. Let cool.
02 - In a bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, grated Parmesan, optional anchovy paste, black pepper, and salt until smooth. Adjust seasoning to taste.
03 - Combine chopped romaine lettuce, half of the croutons, and half of the Parmesan cheese in a large salad bowl. Drizzle with half of the dressing and toss gently to coat.
04 - Top salad with remaining croutons and Parmesan cheese. Serve immediately with remaining dressing on the side.
# Tips for Success:
01 -
- The dressing comes together in minutes but tastes like you've been whisking it all day—that's the kind of kitchen magic that keeps you coming back.
- Homemade croutons add a crispy, golden texture that store-bought versions can never quite match, and your whole kitchen smells incredible while they toast.
- It's foolproof enough for a weeknight dinner but fancy enough to serve when guests arrive unexpectedly.
02 -
- Dry your lettuce thoroughly after washing. Excess water is the enemy—it dilutes the dressing and makes the salad soggy. A salad spinner is worth every penny, or pat leaves dry with a clean kitchen towel.
- Make the dressing before you toast the croutons. That way, the croutons are still warm when they hit the salad, which helps everything come together beautifully. Cold croutons don't integrate the same way.
- Don't dress the entire salad until you're ready to serve it. Assemble your components, but hold off on that final toss until the moment people are sitting down.
03 -
- Make your croutons the day before and store them in an airtight container. They stay crispy and you save yourself a step when dinner is coming together.
- If anchovy paste intimidates you, start with half a teaspoon. You'll taste the difference it makes, and that usually converts skeptics. It deepens the flavor without making anything taste fishy—trust the process.