Description
A classic Caesar salad featuring crisp romaine lettuce, crunchy homemade croutons, shaved Parmesan cheese, and a tangy, creamy dressing made with mayonnaise, lemon juice, garlic, and Worcestershire sauce. Perfect as a side or light lunch that comes together quickly and keeps well refrigerated.
Ingredients
Scale
Croutons
- 4 cups cubed crusty bread
- Extra-virgin olive oil for drizzling
- Sea salt for sprinkling
Dressing
- 1 cup mayonnaise
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 garlic clove, grated
- 1 teaspoon Worcestershire sauce
- Pinch sea salt
- Freshly ground black pepper to taste
- ½ cup freshly grated Parmesan cheese
Salad
- 1 pound romaine lettuce (about 2 medium heads), chopped or torn into bite-size pieces
- ½ cup shaved Parmesan cheese
- Freshly ground black pepper for topping
Instructions
- Make the croutons: Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the bread cubes on the baking sheet, drizzle with olive oil, sprinkle with sea salt, and toss to coat evenly. Spread the bread cubes in a single layer and bake for 18 minutes until golden brown and crisp. Remove from the oven and allow to cool.
- Make the dressing: In a large bowl or liquid measuring cup, whisk together mayonnaise, olive oil, lemon juice, Dijon mustard, grated garlic, Worcestershire sauce, sea salt, and black pepper until smooth. Stir in freshly grated Parmesan cheese. If the dressing is too thick, add water 1 teaspoon at a time until the desired consistency is reached. Adjust seasoning to taste.
- Assemble the salad: Place the chopped romaine lettuce in a large bowl. Add half of the dressing, half of the croutons, and half of the shaved Parmesan cheese. Toss gently to coat the lettuce evenly. Add more dressing as desired, tossing until the salad is coated to your liking. Season to taste with additional black pepper. Top the salad with the remaining croutons, Parmesan cheese, and extra black pepper just before serving.
Notes
- This Caesar salad is delicious as a side or light lunch.
- The homemade dressing keeps well in an airtight container in the fridge for up to 5 days.
- For a lighter option, use low-fat mayonnaise or Greek yogurt in the dressing.
- Croutons can be made ahead and stored in an airtight container for several days.
- Worcestershire sauce can be omitted for a vegetarian version; substitute with soy sauce or tamari for umami flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg
