0 from 54 votes
Caesar Salad
Make a simple Caesar salad with a homemade rich and tangy dressing, crisp romaine, and crunchy croutons. You can't go wrong with a classic!
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 441 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
Homemade Croutons
- ½ french baguette cubed
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Caesar Dressing
- 2 garlic cloves
- 2 teaspoons anchovy paste
- ½ cup mayonnaise
- ⅓ cup grated Parmesan cheese
- 1 lemon zest and juice
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon black pepper
For assembly
- 1 large head romaine lettuce cut into large pieces
- ¼ cup shaved Parmesan cheese
Instructions
- To make croutons, preheat the oven to 400°F. Place the bread on a baking sheet lined with parchment paper or aluminum foil. Drizzle the oil on top and season with salt and pepper. Toss with your hands to combine. Bake until golden brown and crispy, about 7-8 minutes; set aside to cool.
- To make the dressing, place the garlic cloves on a small cutting board and mince until it forms a paste. Add the anchovy paste on top and continue to mince until well combined. Transfer to a small jar. Add the mayonnaise, parmesan cheese, lemon zest and lemon juice, dijon mustard, Worcestershire sauce and black peppers. Whisk together until smooth and creamy. Taste and add salt or lemon juice, if needed.
- Place the romaine lettuce in a large serving bowl, top with the shaved parmesan cheese and croutons. Drizzle with the Caesar dressing and toss gently to combine and coat the lettuce with the dressing. Serve cold or at room temperature
Cup of Yum
Notes
- Make Ahead: You can make the dressing up to 7 days in advance and you can prepare the salad up to 1 day in advance.
- For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of Worcester sauce, you can use soy sauce or liquid aminos.
- Instead of anchovy paste, you can use capers smashed into a paste.
Nutrition Information
Serving
2cups
Calories
441kcal
(22%)
Carbohydrates
26g
(9%)
Protein
11g
(22%)
Fat
34g
(52%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
14g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
26mg
(9%)
Sodium
966mg
(40%)
Potassium
545mg
(16%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
13784IU
(276%)
Vitamin C
21mg
(23%)
Calcium
258mg
(26%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 441
% Daily Value*
| Serving | 2cups | |
| Calories | 441kcal | 22% |
| Carbohydrates | 26g | 9% |
| Protein | 11g | 22% |
| Fat | 34g | 52% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 26mg | 9% |
| Sodium | 966mg | 40% |
| Potassium | 545mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 13784IU | 276% |
| Vitamin C | 21mg | 23% |
| Calcium | 258mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.