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Caesar Salad
5 from 15 votes

Caesar Salad

This Caesar Salad combines crisp chopped romaine lettuce with homemade herbed croutons toasted to golden brown. The dressing features a rich emulsion of fresh egg, garlic, Parmesan cheese, tangy white and red wine vinegars, and anchovy fillets, boosted with Dijon and spicy brown mustards for depth. Tossed together, the flavors meld into a creamy, slightly piquant salad ideal as an appetizer or side dish. The croutons add crunchy texture, balancing the smooth, savory dressing and tender greens.

Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 8 servings
Calories: 616 kcal
Course: Salad
Cuisine: American

Ingredients

For the herbed croutons:
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (see note 1)
  • 1/4 teaspoon salt
  • 1 loaf bread cut into 1/2-inch pieces (see note 2)
For the dressing:
  • 1 egg
  • 3 cloves garlic (about 1 1/2 teaspoons)
  • 2/3 cup Parmesan Cheese grated (about 2 ounces, freshly grated
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons Dijon mustard optional (see note 3)
  • 1 1/2 teaspoons brown mustard optional (see note 4, spicy
  • 6 anchovy fillet drained (about 1/2 ounce
  • salt freshly ground
  • black pepper freshly ground
  • 3/4 cup olive oil
For the salad:
  • 2 hearts romaine lettuce chopped
  • Parmesan Cheese grated, for garnish, freshly grated

Instructions

To make the herbed croutons:
    Cup of Yum
  1. Preheat oven to 450 degrees and adjust oven rack to the middle position. Prepare a rimmed baking sheet with parchment paper. In a small bowl, whisk together the olive oil, garlic powder, Italian seasoning, and salt.
  2. Add bread pieces to a very large bowl and toss with olive oil mixture until well combined. Evenly spread croutons on prepared sheet and bake until golden brown, about 10 to 15 minutes. Cool completely.
To make the Casear dressing:
  1. In a food processor, add egg and process until frothy, about 10 seconds. Add garlic, Parmesan cheese, white balsamic vinegar, red wine vinegar, Dijon, spicy brown mustard, anchovies, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper, and pulse until well combined.
  2. While the processor is on, slowly drizzle in olive oil to create the emulsion. Season to taste with salt and freshly ground black pepper.
To assemble the salad:
  1. Add chopped romaine to a large bowl, drizzle with Caesar dressing. Sprinkle with 1/2 cup (or more) or Parmesan cheese and croutons. Toss to combine. Serve with additional Parmesan cheese as garnish.

Notes

  • Italian seasoning can be store-bought or a blend of dried basil, marjoram, oregano, rosemary, and thyme in equal parts.
  • Use various breads like French baguette, Italian loaf, sourdough, or challah for croutons, cut into 1/2-inch pieces.
  • Adjust Dijon and spicy brown mustard to taste or omit if preferred, noting Dijon adds a clean zip and spicy brown adds heat.
  • The recipe yields 8 appetizer/side servings or about 4 main course servings with added protein.
  • Dressing can be made up to 3 days in advance and stored covered in the refrigerator.
  • Croutons can be baked up to 3 days ahead and stored covered at room temperature.
  • Store undressed salad in the refrigerator for up to 4 days for best freshness; dress just before serving.
  • For an easier version avoiding raw egg and anchovies, a mayonnaise-based dressing is suggested as an alternative.

Nutrition Information

Calories 616kcal (31%) Carbohydrates 44g (15%) Protein 28g (56%) Fat 37g (57%) Saturated Fat 7g (35%) Trans Fat 1g (50%) Cholesterol 70mg (23%) Sodium 724mg (30%) Potassium 333mg (7%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 149IU (3%) Vitamin C 1mg (1%) Calcium 239mg (24%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 616

% Daily Value*

Calories 616kcal 31%
Carbohydrates 44g 15%
Protein 28g 56%
Fat 37g 57%
Saturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 70mg 23%
Sodium 724mg 30%
Potassium 333mg 7%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 149IU 3%
Vitamin C 1mg 1%
Calcium 239mg 24%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.