4.4 from 126 votes
Caesar Salad with Garlic Croutons
This Caesar Salad with Garlic Croutons features crisp romaine lettuce dressed in a creamy, tangy blend of mayo, sour cream, red wine vinegar, and anchovies. The homemade garlic croutons provide a crunchy contrast, seasoned with olive oil, garlic, parsley, salt, and pepper, baked to golden perfection. This salad balances creamy dressing, crunchy textures, and a savory garlic note, making it a satisfying addition to meals or a light lunch.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
10
Calories:
385 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the Caesar Dressing
- 1 cup mayonnaise
- 1 cup sour cream
- ¼ cup red wine vinegar
- 1 ½ teaspoon Worcestershire sauce
- 1 teaspoon anchovies or anchovy paste, mashed
- 1 clove garlic , pressed
- ¼ tablespoons Parmesan Cheese , grated
- ½ teaspoon black pepper freshly cracked
- 2-3 Tabasco sauce dashes
For the Garlic Croutons
- 4 cups bread cubes , cut into ¾ inch squares (from a sturdy bread like sourdough)
- ½ cup extra virgin olive oil
- 3 garlic thinly sliced, cloves
- 2 tablespoons flat-leaf parsley minced, Italian
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
For the Caesar Salad
- 8 cups romaine lettuce rinsed and patted dry, hearts
- ¼ cup Parmesan Cheese grated
- ¼ cup Parmesan Cheese , cut into ribbons
- black pepper to taste, Kosher salt and freshly ground
- salt to taste, Kosher salt and freshly ground
Instructions
For the Caesar Dressing
- Add all of the ingredients to a small glass canning jar with a fitted lid and shake well to combine. Or, add to a medium-sized bowl and whisk to combine.
Cup of Yum
For the Garlic Croutons
- Preheat the oven to 375° F.
- Place the bread cubes in a large bowl and set aside. Heat the olive oil and garlic in a small saucepan over medium heat until the garlic begins to turn golden and becomes fragrant, about 4-5 minutes. Be careful the garlic doesn’t burn or it will taste bitter. Strain or pick the garlic cloves out of the oil and discard or save for another use.
- Drizzle the oil over the bread cubes and toss to coat. Scatter onto a rimmed baking sheet and bake for 10 minutes or until the bread cubes are golden, flipping the cubes occasionally.
- Remove from the oven and add back to the bowl. Toss with the parsley and salt and pepper and set aside to cool. Store in an airtight container for up to 2 weeks.
For the Caesar Salad
- Chop or tear the romaine lettuce into bite-sized pieces and place in a large serving bowl. Drizzle with ⅓ cup of the Caesar dressing and toss to coat.
- Sprinkle with half of the grated Parmesan cheese and 1 cup of the croutons and toss again.
- Top with the rest of the grated Parmesan, Parmesan ribbons, and more croutons as desired. Season with kosher salt and pepper to taste, and serve.
Notes
- If avoiding anchovies, replace with 1 teaspoon Worcestershire sauce and 1 teaspoon lemon juice for a similar flavor depth.
- Store leftover dressing in the refrigerator for up to 2 weeks to maintain freshness.
- Keep leftover garlic croutons in an airtight container for up to 2 weeks, or freeze them for up to 2 months for extended storage.
Nutrition Information
Calories
385kcal
(19%)
Carbohydrates
14g
(5%)
Protein
6g
(12%)
Fat
34g
(52%)
Saturated Fat
8g
(40%)
Cholesterol
26mg
(9%)
Sodium
508mg
(21%)
Potassium
181mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
3474IU
(69%)
Vitamin C
2mg
(2%)
Calcium
132mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 385
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 34g | 52% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 26mg | 9% |
| Sodium | 508mg | 21% |
| Potassium | 181mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3474IU | 69% |
| Vitamin C | 2mg | 2% |
| Calcium | 132mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.