Caesar Salad

Name: Caesar Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving
Ingredients: 4 cups cubed crusty bread; extra-virgin olive oil; sea salt; 1 cup mayonnaise; ¼ cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; 2 teaspoons Dijon mustard; 1 garlic clove; 1 teaspoon Worcestershire sauce*; Pinch sea salt; freshly ground black pepper; ½ cup freshly grated Parmesan cheese*; 1 pound romaine lettuce; ½ cup shaved Parmesan cheese*; freshly ground black pepper

User Reviews

4.9

195 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
6
Course
Salad
Cuisine
American

Caesar Salad

Iris Warren

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This classic Caesar salad recipe features crisp romaine lettuce, crunchy croutons, shaved Parmesan cheese, and a tangy, creamy homemade dressing. It's a delicious side salad, and I also love it for lunch. The dressing keeps well in an airtight container in the fridge for up to 5 days.

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Ingredients

Servings

For the Croutons

4 cups cubed crusty bread
extra-virgin olive oil for drizzling
sea salt for sprinkling

Caesar Salad Dressing

1 cup mayonnaise
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove grated
1 teaspoon Worcestershire sauce*
Pinch sea salt
freshly ground black pepper
½ cup freshly grated Parmesan cheese*

For the Salad

1 pound romaine lettuce about 2 medium heads, chopped or torn into bite-size pieces
½ cup shaved Parmesan cheese*
freshly ground black pepper

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Instructions

Make the croutons: Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the bread cubes on the baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheet and bake for 10 to 18 minutes, or until golden brown and crisp. Remove from the oven and set aside to cool.
Make the dressing: In a large liquid measuring cup or medium bowl, whisk together the mayonnaise, olive oil, lemon juice, mustard, garlic, Worcestershire sauce, salt, and several grinds of pepper until smooth. Stir in the cheese and season to taste. If the dressing is too thick, stir in water, 1 teaspoon at a time, until it reaches your desired consistency.
Assemble the salad: Place the lettuce in a large bowl. Add half the dressing, half the croutons, and half the cheese and toss to coat. Add more dressing as desired, tossing until the salad is coated to your liking. Season to taste and top with the remaining croutons, remaining cheese, and several grinds of pepper.

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Notes

*If you're vegetarian, use Parmesan cheese made with vegetarian enzymes and vegan Worcestershire sauce. I like BelGioioso vegetarian Parmesan and Annie's or 365 Brand Worcestershire.