Description
A fresh and satisfying Caesar salad with crisp romaine, homemade croutons, and a tangy, creamy dressing. Perfect for weeknights or entertaining.
Ingredients
- 1 large head romaine lettuce, chopped
- 2 cups cubed bread (for croutons)
- 1/4 cup olive oil, divided
- 1/2 cup freshly grated Parmesan
- 1 egg yolk or 2 tbsp mayonnaise
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 1/2 tsp anchovy paste (optional)
- Salt and pepper to taste
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Instructions
- 1. Preheat your oven to 350°F (175°C). Toss cubed bread with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and bake for 10–15 minutes until golden and crisp. Let cool.
- 2. In a medium bowl, whisk together egg yolk (or mayonnaise), minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, and anchovy paste if using. Slowly drizzle in the remaining olive oil while whisking until the dressing is creamy. Season with salt and pepper.
- 3. In a large bowl, combine the chopped romaine and three-quarters of the dressing, and toss to coat. Add the croutons and toss gently. Top with remaining Parmesan and serve immediately.