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Caesar Salad with Garlic Croutons

This Caesar salad recipe with homemade garlic croutons and a creamy Caesar dressing (with or without anchovies) makes an easy main or favorite side salad for a crowd. 

Prep Time
20 mins
Cook Time
20 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 mashed anchovies , (or anchovy paste)
  • 1 clove garlic , pressed
  • ¼ tablespoons Parmesan Cheese , grated
  • ½ teaspoon freshly cracked black pepper
  • 2-3 dashes tabasco sauce
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 cloves garlic , thinly sliced
  • 2 tablespoons Italian flat leaf parsley , minced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
For the Caesar Salad
  • 8 cups romaine lettuce hearts , rinsed and patted dry
  • ¼ cup grated Parmesan cheese
  • ¼ cup Parmesan Cheese , cut into ribbons
  • Kosher salt and freshly ground black pepper , to taste

Instructions

For the Caesar Dressing
    Cup of Yum
  1. 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.
For the Garlic Croutons
  1. Preheat the oven to 375° F.
  2. 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.
  3. 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.
  4. 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
  1. 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.
  2. Sprinkle with half of the grated Parmesan cheese and 1 cup of the croutons and toss again.
  3. 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 you prefer to omit the anchovies from the salad dressing, substitute the anchovies for an additional 1 teaspoon of Worcestershire sauce and 1 teaspoon of lemon juice instead.
  • Store the remaining dressing in the refrigerator for up to 2 weeks.
  • Store the leftover croutons in an airtight container for up to 2 weeks or freeze for up to 2 months.

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 (5%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 3474IU (69%) Vitamin C 2mg (2%) Calcium 132mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

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.