Description
A refreshing and flavorful classic Caesar Salad with crisp Romaine lettuce, creamy dressing, crunchy croutons, and freshly grated Parmesan cheese.
Ingredients
Scale
- 1 head Romaine Lettuce, chopped
- 1/2 cup Mayonnaise
- 1 tablespoon Anchovy Paste
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- 2 tablespoons Lemon Juice
- 1/2 cup Parmesan Cheese, freshly grated
- 2 cups Sourdough Bread, cubed (for croutons)
- 2 tablespoons Olive Oil
- Salt, to taste
- Pepper, to taste
Instructions
- Crafting the Dressing: Start by whisking together the mayonnaise, anchovy paste, Worcestershire sauce, Dijon mustard, fresh lemon juice, and grated Parmesan in a medium bowl. Mix until the ingredients meld into a smooth, creamy concoction. Taste the dressing and season with salt and pepper to your liking.
- Creating Croutons: Preheat your oven to 375°F (190°C). Cut the sourdough bread into small cubes, then toss them in a bowl with olive oil, salt, and pepper. Spread the bread cubes on a lined baking sheet and bake them for about 15-20 minutes, or until golden brown and crunchy, tossing halfway through.
- Tossing the Salad: In a large mixing bowl, add the chopped Romaine lettuce. Drizzle your creamy Caesar dressing generously over the greens, ensuring each leaf gets coated. Use tongs for gentle tossing for optimal coverage.
- Finishing Touches: Top your dressed salad with a generous amount of croutons and additional shaved Parmesan. Serve immediately.
Notes
Make the dressing ahead of time for better flavor. Use homemade croutons for the best crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Caesar Salad, Salad Recipe, Vegetarian