Caesar Salad Recipe
Classic Caesar Salad with crisp homemade croutons and a light caesar salad dressing.
For the Croutons:
- 1/2 French Baguette cut in half and thinly sliced (1/4" thick)
- 3 Tbsp extra virgin olive oil
- 1 tsp minced garlic 2 small cloves
- 2 Tbsp grated parmesan cheese
Caesar Salad dressing:
For the Caesar Salad:
- 1 large romaine lettuce (or 2 small heads romaine)
- 1/3 cup parmesan cheese shredded or shaved
How to Make Croutons:
Preheat oven to 350˚F. Cut the baguette in half lengthwise through the top of the baguette then slice diagonally into 1/4" thick pieces. Place the breads onto a baking sheet.
In a small bowl, combine 3 Tbsp extra virgin olive oil and 1 tsp of finely minced garlic. Drizzle the garlic oil over the croutons and sprinkle the top with 2 Tbsp grated parmesan cheese.
Toss until evenly coated. Spread in a single layer over the baking sheet and bake at 350˚F until light golden and crisp (10-12 minutes), or to desired crispness.
How to Make Caesar Salad Dressing:
In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice and red wine vinegar.
Slowly drizzle in extra virgin olive oil while whisking constantly.
Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.
How to Make Caesar Salad:
Rinse, dry and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons. Drizzle with caesar dressing and toss gently until lettuce is evenly coated.
Note on Nutrition Label - the croutons recipe makes enough for 2 full salads or 8 servings which is reflected in the "per serving" nutrition label.