Caesar Salad with Homemade Croutons

4 Servings

12 min Cook Time

A classic Caesar salad featuring crispy homemade croutons, fresh romaine lettuce, and a traditional Caesar dressing made with garlic, Dijon mustard, Worcestershire sauce, and fresh lemon juice.

Ingredients

French Baguette1/2 baguette, cut in half and thinly sliced (1/4" thick), baguette, cut in half and thinly sliced (1/4" thick)

(150g)

Extra Virgin Olive Oil3 tbsp, for croutons

(45g)

GARLIC1 tsp, minced garlic, 2 small cloves for croutons

(5g)

parmesan cheese2 tbsp, grated for croutons

(20g)

GARLIC2 tsp, small garlic cloves, minced (1 tsp) for dressing

(10g)

Dijon mustard2 tsp

(10g)

Lea & Perrins, The Original Worcestershire Sauce, Unwrap The Flavor1 tsp

(5g)

Lemons, raw, without peel2 tsp

(10g)

red wine vinegar1 1/2 tsp

(7g)

Extra Virgin Olive Oil1/3 cup, for dressing

(80g)

Fine Sea Salt1/2 tsp, or to taste

(3g)

Course ground black pepper1/8 tsp, plus more to serve

(1g)

romaine lettuce1 large head (or 2 small heads), large head (or 2 small heads)

(300g)

Parmesan & Romano Cheese1/3 cup, shredded or shaved for salad

(45g)

Instructions

Step-by-step guide

1
Preheat oven to 350°F. Cut the baguette in half lengthwise through the top of the baguette then slice diagonally into 1/4" thick pieces. Place the breads onto a baking sheet.
2
In a small bowl, combine 3 Tbsp extra virgin olive oil and 1 tsp of finely minced garlic. Drizzle the garlic oil over the croutons and sprinkle the top with 2 Tbsp grated parmesan cheese.
3
Toss until evenly coated. Spread in a single layer over the baking sheet and bake at 350°F until light golden and crisp (10-12 minutes), or to desired crispness.
Timer: 12m
4
In a small bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice and red wine vinegar.
5
Slowly drizzle in extra virgin olive oil while whisking constantly.
6
Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.
7
Rinse, dry and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons. Drizzle with Caesar dressing and toss gently until lettuce is evenly coated.