I love to make Caesar Salad from scratch. Whip up some dressing, chop some romaine & toast some day-old bread into garlicky croutons. So much more satisfying than bottled dressing or salad mix from a bag. Here’s my easy recipe. Make it fully vegetarian by omitting the anchovy paste and Worcestershire sauce. Or, enjoy as is, with a zesty bite to it.
- 3 heads of romaine
- 1/2 cup parmesan cheese, grated roughly on a large microplane
- 1/2 cup good olive oil
- juice of 1 organic lemon
- 2 to 3 cloves of garlic, diced
- 1 tsp Dijon mustard (or spicy brown)
- a couple squirts of anchovy paste
Make the dressing: Mix the oil, lemon juice, mustard, garlic, and Worcestershire sauce & anchovy paste (if using). Whisk briefly in a bowl.
Coarsely chop, rinse and spin the salad dry (or run under cold water and pat dry with paper towels).
Place the freshly grated cheese in the bottom of a large salad bowl. Add the romaine, pour the dressing on the top, and toss to combine.
To make croutons, simply tear up or cut day-old bread (I actually like to use English Muffins that are about to go stale, or have already turned a bit in that direction).
In a small saucepan, mix a little bit of olive oil and butter with salt and garlic powder (or just use garlic salt). You can also add in some dried parsley flakes if you have them hanging around. Mix over low heat until the seasonings are dissolved and the liquids are melted.
Take off heat, and in a bowl combine with the bread chunks. Toss to coat, then spread on a lined baking sheet for 15 minutes at 300. Stir, then let cook for another 10 or 15 minutes until nice and brown.
Top salad with croutons and serve!
If you aren’t using the croutons the same day, they’ll keep fine for a little bit in a plastic bag.
I served this on Easter Sunday and have made it for Mother’s Day, too. It’s very light and refreshing in the spring! I hope you enjoy.