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Caesar Salad with Homemade Dressing & Croutons

A fresh, crisp Caesar salad with a creamy homemade dressing and golden, garlicky croutons. Customize it with or without anchovies for the perfect balance of flavor!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine Italian-American
Servings 4 Servings
Calories 350 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Baking sheet
  • Large salad bowl
  • Chef’s knife
  • Cutting board

Ingredients
  

For the Salad

  • 2 heads romaine lettuce chopped
  • ½ cup freshly grated Parmesan cheese
  • Freshly ground black pepper to taste

For the Croutons

  • 3 cups cubed day-old bread sourdough or baguette
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Dressing

  • 1 large egg yolk
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon Worcestershire sauce
  • 2 cloves garlic minced
  • ½ cup olive oil
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon anchovy paste optional
  • Salt and pepper to taste

Instructions
 

Prepare the Croutons

  • Preheat oven to 375°F (190°C).
  • Toss bread cubes with olive oil, garlic powder, salt, and pepper until evenly coated.
  • Spread on a baking sheet in a single layer and bake for 10-15 minutes, stirring once, until golden brown.
  • Let cool completely before adding to the salad.

Make the Dressing

  • In a mixing bowl, whisk together the egg yolk, Dijon mustard, lemon juice, Worcestershire sauce, and minced garlic.
  • Slowly drizzle in the olive oil while whisking continuously until the mixture emulsifies into a creamy consistency.
  • Stir in the grated Parmesan and optional anchovy paste. Season with salt and pepper to taste.

Assemble the Salad

  • In a large salad bowl, toss the chopped romaine with the freshly grated Parmesan.
  • Add the cooled croutons and drizzle the dressing over the salad. Toss gently to coat everything evenly.
  • Finish with freshly ground black pepper and additional Parmesan, if desired. Serve immediately.

Notes

Anchovy-Free Option: Omit the anchovy paste or substitute with an extra dash of Worcestershire sauce.
Dairy-Free Variation: Swap Parmesan for nutritional yeast and use a cashew-based dressing.
Storage: Keep dressing refrigerated for up to 3 days; croutons stay fresh for a week in an airtight container.
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