Caesar Salad

Crisp romaine, parmesan-spiked croutons, and a satiny, garlicky dressing – this is the only Caesar salad recipe you will ever need. Egg-free and super easy to make!

Course Appetizer, Main Course, Salad, Side Dish

Cuisine American, Italian

Diet Gluten Free, Vegetarian

Keyword caesar salad dressing, croutons, homemade croutons

Prep Time 20

Cook Time 8

Total Time 28

Servings

Calories 720kcal

Author Robin Miller

Ingredients

For the Croutons

3 tablespoons good-quality olive oil
2 cloves garlic chopped
1/2 French Baguette halved lengthwise and cut or torn into bite-size pieces
2 tablespoons grated good-quality parmesan cheese

For the Dressing

1/4 cup fresh lemon juice about 1 1/2 small lemons or 1 large lemon
2 cloves garlic chopped
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
1 cup good-quality olive oil if you’re using an electric blender, avoid extra-virgin
1/3 cup grated good-quality parmesan cheese

For the Salad

3 heads romaine lettuce outer leaves removed (and reserved for another use) and inner leaves rinsed, patted dry, and chopped or torn into bite-size pieces
1/3-1/2 cup shredded good-quality parmesan cheese

Instructions

To make the croutons, preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or foil, or use a nonstick baking sheet.
In a small bowl, combine the 3 tablespoons of olive oil and 2 chopped garlic cloves. Press the mixture through a fine-mesh sieve, creating garlic-infused olive oil. Place the bread cubes in a large bowl, add the infused oil and toss to coat. Add the 2 tablespoons of parmesan cheese and toss to coat. Transfer the croutons to the prepared baking sheet and bake for 8 to 10 minutes, until golden and crisp. Set aside.
To make the dressing, in a food processor or blender, combine the lemon juice, garlic, mayonnaise, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Process until blended and smooth. With the food processor or blender running, gradually (and slowly) add the olive oil. Process until thick and creamy. Add the 1/3 cup parmesan cheese and pulse on and off until just blended. Season to taste with salt and black pepper.
To assemble the salad, place the lettuce in a large bowl, add about 1/4 cup of the dressing and 1/3 cup parmesan cheese and toss to coat. Add more dressing and parmesan cheese if desired. Top the salad with the croutons and serve extra dressing on the side.
Refrigerate leftover dressing for up to 4 days.

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