Go Back
Isha Joe

Caesar Salad Recipe

A classic Caesar Salad with crisp bites of romaine lettuce, fresh parmesan cheese and crunchy croutons – all coated in a light Caesar salad dressing. You can use a creamy Caesar Dressing if you prefer.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings as a side salad
Course: Salad, Side Dish
Cuisine: Italian
Calories: 289
Ingredients Method Notes

Ingredients
  

  • 1/2 French Baguette cut in half and thinly sliced (1/4″ thick)
  • 3 Tbsp extra virgin olive oil
  • 1 tsp minced garlic 2 small cloves
  • 2 Tbsp grated parmesan cheese
Caesar Salad Dressing:
  • 2 small garlic cloves minced (1 tsp)
  • 2 tsp dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tsp fresh lemon juice
  • 1 1/2 tsp red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp sea salt or to taste
  • 1/8 tsp black pepper plus more to serve
For the Caesar Salad:
  • 1 large romaine lettuce (or 2 small heads romaine)
  • 1/3 cup parmesan cheese shredded or shaved

Method
 

How to Make Croutons:
  1. Preheat oven to 350˚F. Cut the baguette in half lengthwise through the top of the baguette then slice diagonally into 1/4″ thick pieces. Place the breads onto a baking sheet.
  2. In a small bowl, combine 3 Tbsp extra virgin olive oil and 1 tsp of finely minced garlic. Drizzle the garlic oil over the croutons and sprinkle the top with 2 Tbsp grated parmesan cheese.
  3. Toss until evenly coated. Spread in a single layer over the baking sheet and bake at 350˚F until light golden and crisp (10-12 minutes), or to desired crispness.
How to Make Caesar Salad Dressing:
  1. In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice and red wine vinegar.
  2. Slowly drizzle in extra virgin olive oil while whisking constantly.
  3. Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.
  4. How to Make Caesar Salad:
  5. Rinse, dry* and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons. Drizzle with caesar dressing and toss gently until lettuce is evenly coated.

Notes

*I Recommend Using a Salad Spinner – chop your romaine, transfer to a salad spinner to rinse, then spin dry. It’s faster and more effective than patting dry. 
*Note on Nutrition Label – the croutons recipe makes enough for 2 full salads or 8 servings which is reflected in the “per serving” nutrition label.