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Caesar Salad

A classic Caesar salad featuring chilled, crisp romaine lettuce coated in a rich, savory dressing made with Parmesan, anchovies, garlic, Dijon mustard, Worcestershire sauce, and fresh lemon juice. Golden homemade croutons and shredded Parmesan provide a crisp finish and additional depth of flavor.
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Course: Salad
Keyword: Caesar Salad
Cook Time: 15 minutes
Total Time: 15 minutes

Ingredients

For the Croutons

  • 4 cups rustic-style bread preferably one day old, torn into approximately 3/4-inch pieces
  • 2 tablespoons olive oil preferably extra-virgin

For the Caesar Dressing

  • 4 oil-packed anchovy fillets drained and very finely chopped
  • 1/4 cup Parmesan cheese finely and freshly grated
  • 1 teaspoon Worcestershire sauce
  • 2 garlic cloves freshly minced, approximately 2 teaspoons
  • 3/4 cup mayonnaise preferably Hellmann’s
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • Fine salt and freshly cracked black pepper according to taste
  • 1 teaspoon Dijon mustard

For the Salad

  • 2 large hearts of romaine lettuce chilled until crisp and chopped
  • 1/4 cup shredded Parmesan cheese

Instructions

  • Preheat the oven to 375°F.
  • Tear the rustic bread into pieces measuring approximately 3/4 inch. Day-old bread is preferable because its drier texture allows it to become crisp more effectively during baking.
  • Place the bread pieces in a bowl and toss them with 2 tablespoons of olive oil until each piece is lightly coated.
  • Arrange the coated bread in one even layer on a baking sheet. Bake for 15 to 20 minutes, stirring the pieces halfway through the baking period, until the croutons are crisp and evenly golden.
  • Remove the baking sheet from the oven and allow the croutons to cool slightly.
  • While the croutons are baking, combine the mayonnaise, freshly squeezed lemon juice, Dijon mustard, Worcestershire sauce, finely minced anchovy fillets, and minced garlic in a medium mixing bowl.
  • Stir thoroughly until the mixture is smooth and evenly blended. The finely chopped anchovies will incorporate into the dressing and provide the characteristic savory depth associated with Caesar dressing.
  • Add the finely grated Parmesan and stir once more until fully incorporated.
  • Taste the dressing, then season with salt and freshly ground black pepper as desired. Add the salt carefully, since both the anchovies and Worcestershire sauce already contribute saltiness.
  • Transfer the chopped, chilled romaine hearts to a large serving bowl or divide them among individual salad bowls.
  • Pour the prepared Caesar dressing over the lettuce and toss gently until the leaves are evenly coated. Use enough dressing to cover the romaine without adding so much that the lettuce becomes soggy.
  • Add the cooled croutons and toss again just until evenly distributed.
  • Finish the salad with 1/4 cup of shredded Parmesan cheese.
  • Dress and toss the salad immediately before serving so the romaine remains crisp and the croutons retain their crunchy texture.
  • Serve at once while the lettuce is cold and the croutons are still crisp.
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Notes

  • Day-old rustic bread is preferred for the croutons because its reduced moisture content encourages better crisping.
  • Extra-virgin olive oil may be used for coating the bread.
  • Freshly grated Parmesan is preferred in the dressing.
  • Use freshly minced garlic and freshly squeezed lemon juice for the intended flavor.
  • Keep the romaine lettuce cold and crisp before assembling the salad.
  • Anchovy fillets are an important component of the dressing and provide its characteristic savory flavor.