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This classic Caesar salad recipe comes together quickly with a creamy dressing and golden sourdough croutons. The tangy rich flavors make for a perfect appetizer or side dish and the homemade toppings truly take it to restaurant level. I reach for this salad on busy nights or whenever I want to impress guests with something crave-worthy yet simple.
I first made this on a busy weeknight and everyone was hooked from the first bite. It is now a regular in my dinner rotation and has even become my most requested salad at family gatherings.
Ingredients
- Garlic paste: Adds savory backbone to the dressing Choose fresh garlic for more punch
- Anchovy paste: Provides umami depth Look for tubes in the canned seafood aisle for easy use
- Dijon mustard: Brightens flavor and balances richness Opt for smooth Dijon for best texture
- Worcestershire sauce: Rounds out the dressing Seek out brands with real anchovy for authenticity
- Lemon juice: Fresh citrus juice brings needed acidity Roll lemon on counter before juicing to maximize yield
- Full fat mayonnaise: Creates the creamy base Use high quality mayo for flavor
- Parmigiano Reggiano cheese: Delivers signature salty and nutty notes Buy in a wedge and grate fresh
- Kosher salt and fresh ground black pepper: Essential for overall seasoning Taste and adjust as you go
- Romaine hearts: Provide crunchy texture Use crisp fresh hearts with no brown spots
- Sourdough bread: Rustic bite for croutons Slightly stale bread works best for holding together
- Unsalted butter: Coats croutons for golden finish Melt butter completely for even tossing
- Garlic powder: Boosts flavor in croutons Use pure garlic powder for best taste
Step-by-Step Instructions
- Make the Dressing:
- In a medium bowl combine garlic paste anchovy paste Dijon mustard Worcestershire sauce lemon juice mayonnaise Parmigiano Reggiano and salt and pepper. Whisk very well until smooth and creamy. Cover and chill at least thirty minutes so the flavors meld and the dressing thickens.
- Prepare the Croutons:
- Cut sourdough bread into bite sized cubes. Toss them in a large bowl with melted unsalted butter garlic powder and a pinch of salt and pepper until fully coated. For air fryer croutons preheat to four hundred degrees and air fry four minutes shaking once for even browning. For oven croutons bake at three seventy five for twenty to twenty five minutes stirring halfway until crisp and golden.
- Prep the Romaine:
- Thoroughly rinse romaine leaves under cold water then dry completely with paper towels. Trim away root ends and any wilted parts. Slice leaves crosswise into two inch strips for bite size pieces.
- Assemble the Salad:
- Place romaine strips in a large bowl. Spoon in some Caesar dressing and toss until every piece is glossy and coated. Shave extra Parmigiano Reggiano onto the greens for a nice presentation and flavor boost. Top generously with sourdough croutons.
- Serve and Enjoy:
- Serve straight away on a big platter or divide into bowls. Eat immediately for the crunchiest croutons and freshest greens.
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My favorite part is tossing the warm croutons right on top and stealing a taste before the salad hits the table. I love seeing how fast my family digs in and asks for seconds.
Storage Tips
Leftover dressing can be kept in a tightly covered container in the refrigerator for up to a week. Croutons store well in an airtight jar at room temperature for two days. To keep the salad from getting soggy only toss as much as you plan to eat right away.
Ingredient Substitutions
If you do not have anchovy paste you can use two minced anchovy fillets. Vegan mayonnaise works for a dairy free version. Parmesan can be swapped with Grana Padano in a pinch and any rustic or French bread is fine for homemade croutons.
Serving Suggestions
Serve this Caesar salad as a starter for classic Italian dinners or pair it with grilled chicken shrimp or steak for a heartier meal. It is also a crowd pleasing side for barbecues and potlucks.
Cultural and Historical Context
The Caesar salad was invented by Caesar Cardini in 1924 in Tijuana Mexico not Italy as many believe. The original version used whole romaine leaves and was tossed tableside with a simple lemony anchovy dressing and croutons. My recipe honors that tradition but makes preparation easier for home cooks.
Recipe FAQs
- → Can I make the dressing ahead of time?
Yes, the dressing can be prepared in advance and stored in the refrigerator for up to one week for convenience and enhanced flavor.
- → What type of bread is best for croutons?
Day-old sourdough provides excellent texture and flavor for homemade croutons, yielding a crispy yet tender result.
- → Can I bake the croutons instead of air frying?
Absolutely. You can bake the croutons at 375°F for 20-25 minutes until they are golden and crisp.
- → Is there a substitute for anchovy paste?
If you prefer to skip anchovy paste, increase the amount of Worcestershire sauce for a similar savory depth.
- → How do I keep the lettuce crisp?
Thoroughly rinse and dry romaine leaves, and only assemble the salad right before serving to maintain freshness and crunch.