Go Back
Print Pin

Ultimate Caesar Salad

A classic Caesar Salad made easy with homemade garlic croutons.
Course dinner, Lunch
Cuisine American, Italian, Salad
Keyword "Chicken Salad", Caesar Salad, Parmesaean, Vegetarian
Prep Time 30 minutes
Servings 8

Equipment

  • 1 small pan For the garlic oil
  • 1 Medium bowl For the dressing
  • 1 Whisk
  • measuring cups and spoons
  • 1 garlic press If you do not have one just finely dice the garlic
  • 1 large salad bowl

Ingredients

For the garlic croutons

  • 2 c. day old cubed firm sourdough bread You can cube fresh bread the day before and leave it out on a sheet pan overnight.
  • ⅓ c. light olive oil
  • 3 large garlic cloves
  • ½ t. salt

For the dressing and salad

  • 3 small garlic cloves minced or ideally pressed (see my favorite kitchen items)
  • 1 t. anchovy paste
  • 3 T. freshly squeezed lemon juice about 1 large lemon
  • 1 t. Dijon mustard
  • 1 ½ t. Worcestershire sauce
  • 1 c. real mayonnaise do not use light
  • 1 c. freshly grated Parmigiano-Reggiano divided in half
  • ¼ t. salt
  • ¼ t. freshly fine ground black pepper
  • 4-5 whole heads of fresh Romain lettuce

Instructions

For the garlic croutons

  • Heat the oil on low. Slice the garlic cloves and cook them in the olive oil stirring and watching closely. When they have turned golden brown remove the pan from the heat and strain the oil into a heatproof bowl letting it cool. Discard the garlic or finely chop it and save for a garnish with other dishes.
  • Toss the bread cubes with the garlic oil and salt then spread them on a cookie sheet. Toast the croutons at 375 degrees or until lightly browned and crispy about 15 minutes. Remove and allow to cool. Place in an airtight container until ready to use.

For the dressing and salad

  • In a medium-sized bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce. Add the mayonnaise, ½ cup Parmigiano-Reggiano, salt and pepper, and whisk until well combined. This tastes better when made the day before and will keep in the fridge for several days.
  • Separate and wash the lettuce leaves, discarding the bottom ¼ core of each.
  • Dry the leaves, blotting them with paper towels. Make sure they are very dry, or you will end up with a watery dressing. Tear the leaves into bite-sized pieces.
  • NOTE: You can prepare your lettuce ahead of time as well. Just wrap the clean, separated, dried leaves in damp paper towels, then place them in a zipper-topped bag in the fridge. Tear them into pieces just prior to serving.

To Assemble the Salad

  • In a large salad bowl, layer half of the lettuce, half of the croutons, and half of the dressing with ¼ c. of the cheese and toss together. Add the second half of the lettuce, croutons, dressing, and cheese and toss together, incorporating into the rest of the salad. Divide into serving plates or serve family-style from the bowl. Enjoy!