AmericanSideVegetarian

Caesar Salad

Name: Caesar Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 French baguette, cut in half and thinly sliced (1/4" thick); 3 tbsp extra virgin olive oil (for croutons); 1 tsp minced garlic (for croutons); 2 tbsp grated Parmesan cheese (for croutons); 2 small garlic cloves, minced (for dressing); 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 (for dressing); 1/2 tsp sea salt; 1/8 tsp black pepper, plus more to serve; 1 large romaine lettuce (or 2 small heads); 1/3 cup Parmesan cheese, shredded or shaved

Crispy homemade croutons steal the show in this classic Caesar, their garlicky, buttery crunch anchoring a tangy, umami-rich dressing spiked with Dijon and Worcestershire. Fresh lemon juice keeps everything bright, while a shower of Parmesan ties it all together. Make this when you want an impressive side that outshines the main course.

Prep

20 minutes

Cook

10 minutes

Total

30 minutes

Serves

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Ingredients

Units

Instructions

1
Preheat oven to 350°F. Cut the baguette in half lengthwise through the top, then slice diagonally into 1/4" thick pieces. Place the bread 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.
4
To make the dressing, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar in a small bowl.
5
Slowly drizzle in 1/3 cup extra virgin olive oil while whisking constantly.
6
Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.
7
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.
8
Drizzle with Caesar dressing and toss gently until lettuce is evenly coated.

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Caesar Salad

Prep

20 minutes

Cook

10 minutes

Total

30 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Preheat oven to 350°F. Cut the baguette in half lengthwise through the top, then slice diagonally into 1/4" thick pieces. Place the bread 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.
4
To make the dressing, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar in a small bowl.
5
Slowly drizzle in 1/3 cup extra virgin olive oil while whisking constantly.
6
Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.
7
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.
8
Drizzle with Caesar dressing and toss gently until lettuce is evenly coated.

Reviews

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