Description
A classic Caesar Salad recipe featuring crisp romaine lettuce, homemade crunchy croutons, and a creamy, tangy Caesar dressing made from mayonnaise, garlic, anchovy paste, and lemon juice. Perfect as a light lunch or a side dish, this salad can be prepared quickly in just 25 minutes.
Ingredients
Scale
Salad Ingredients
- 1 head Romaine lettuce, washed and dried
- 1/2 cup Parmesan cheese, grated
- 1 cup Croutons (see below)
Caesar Dressing Ingredients
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 teaspoon anchovy paste
- 2 tablespoons fresh lemon juice
- Freshly ground black pepper, to taste
Croutons
- 2 cups bread cubes (day-old bread recommended)
- 2 tablespoons olive oil
Instructions
- Prepare the lettuce: Wash and dry the romaine lettuce thoroughly until crisp to ensure the salad remains fresh and crunchy.
- Make the croutons: Cube the bread into bite-sized pieces, toss them in olive oil to coat evenly, then bake in a preheated oven at 375°F (190°C) for about 10-12 minutes or until golden brown and crisp.
- Whisk the dressing: In a bowl, whisk together the mayonnaise, minced garlic, anchovy paste, lemon juice, and freshly ground black pepper until smooth and creamy.
- Toss the salad: In a large salad bowl, combine the crisp romaine lettuce and the prepared Caesar dressing. Toss gently but thoroughly to coat every leaf evenly with the dressing.
- Add finishing touches: Sprinkle the grated Parmesan cheese evenly over the dressed lettuce and top with the freshly baked croutons.
- Serve immediately: Serve the Caesar salad promptly to enjoy the freshness and the crunchiness of the lettuce and croutons at their best.
Notes
- For an extra burst of flavor, add grilled chicken or shrimp to make it a complete meal.
- Anchovy paste can be substituted with anchovy fillets mashed finely if preferred.
- Use day-old bread for croutons to achieve the best texture.
- If you prefer a lighter dressing, use Greek yogurt instead of mayonnaise.
- Store leftover dressing separately in the refrigerator for up to 3 days.
