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Classic Caesar Salad

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Ingredients Method

Ingredients
  

  • For the Crispy Croutons:
  • 3 cups day-old bread cut into 1-inch cubes (sourdough, French bread, or ciabatta work great)
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • Pinch of black pepper
  • For the Tangy Caesar Dressing No Raw Egg!:
  • ½ cup mayonnaise good quality is key!
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 large clove garlic minced very finely
  • 1 teaspoon anchovy paste or 2 finely minced anchovy fillets – trust me on this, it’s essential for umami, not fishiness!
  • ¼ cup grated Parmesan cheese plus more for serving
  • 2-3 tablespoons cold water to thin, if needed
  • Freshly ground black pepper to taste
  • For the Salad:
  • 2 large heads romaine lettuce washed, dried, and chopped into bite-sized pieces
  • Extra grated Parmesan cheese for serving

Method
 

  1. Crouton Prep: Preheat your oven to 180∘C (350∘F). In a large bowl, toss the bread cubes with olive oil, garlic powder, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet.
  2. Bake the Croutons: Bake for 10-15 minutes, tossing halfway through, until golden brown and crispy. Keep a close eye on them to prevent burning. Let them cool completely.
  3. Whip Up the Dressing: While the croutons cool, make the dressing. In a medium bowl, whisk together the mayonnaise, fresh lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and anchovy paste. Whisk vigorously until everything is smooth and well combined.
  4. Add Parmesan & Adjust: Stir in the ¼ cup of grated Parmesan cheese. If the dressing is too thick for your liking, whisk in cold water, one tablespoon at a time, until it reaches your desired consistency. Season with freshly ground black pepper to taste. (You likely won’t need extra salt due to the anchovy paste and Parmesan.)
  5. Assemble the Salad: In a very large bowl, place the chopped romaine lettuce. Drizzle about half of the dressing over the lettuce.
  6. Toss & Serve: Toss the lettuce gently to coat it evenly with the dressing. Add most of the cooled croutons and a generous sprinkle of extra Parmesan cheese. Toss once more. Serve immediately, with extra croutons and Parmesan on the side for those who want more!