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, and Worcestershire sauce. Perfect as a side or a light lunch, this flavorful salad is easy to prepare and can be stored for up to 5 days in the fridge.
Ingredients
Scale
For the Croutons
- 4 cups cubed crusty bread
- Extra-virgin olive oil (for drizzling)
- Sea salt (for sprinkling)
For the 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
- ½ cup freshly grated Parmesan cheese
For the 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 (to taste)
Instructions
- Make the croutons: Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the cubed bread on the baking sheet, drizzle with olive oil, sprinkle with sea salt, and toss to coat evenly. Spread the cubes out on the baking sheet and bake for 18 minutes until golden brown and crisp. Remove from oven and let cool.
- Make the dressing: In a large bowl or liquid measuring cup, whisk together the mayonnaise, ¼ cup olive oil, lemon juice, Dijon mustard, grated garlic, Worcestershire sauce, a pinch of sea salt, and freshly ground black pepper until smooth. Stir in the ½ cup grated Parmesan cheese. Adjust seasoning to taste. If the dressing is too thick, add water 1 teaspoon at a time until desired consistency is reached.
- Assemble the salad: In a large bowl, toss the chopped romaine lettuce with half the dressing, half the croutons, and half the shaved Parmesan cheese until evenly coated. Add more dressing if desired and toss again. Season with additional freshly ground black pepper. Top with the remaining croutons, shaved Parmesan cheese, and pepper before serving.
Notes
- Use crusty bread like a baguette for the best croutons with a crunchy texture.
- Worcestershire sauce adds authentic umami, but can be omitted or substituted with soy sauce for a vegetarian twist.
- The dressing can be kept in an airtight container in the refrigerator for up to 5 days.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Romaine lettuce should be very fresh and crisp for the best salad texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 30 mg
