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Classic Caesar Salad with Homemade Croutons

This homemade Caesar salad is loaded with flavor! Cold, crunchy romaine lettuce and golden brown, toasted croutons are tossed in a briny, rich dressing, delivering a restaurant-quality meal in the comfort of your home. Serve as a side salad alongside lasagna or grilled steak and potatoes, or add a protein such as grilled salmon, chicken, or shrimp and make it a main dish. 
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2198.5 kcal

Equipment

  • 1 Rimmed Baking Sheet For toasting croutons evenly.
  • 1 Large Salad Serving Bowl For preparing the dressing and tossing the salad.
  • 1 Whisk Essential for emulsifying the dressing.
  • 1 Garlic Press For finely minced garlic in both croutons and dressing.
  • 1 Fork For mashing anchovies and garlic into a paste.

Ingredients
  

Main

  • ½ 1 pound loaf sourdough bread, cut into 1-inch cubes
  • ¼ cup olive oil
  • ¼ cup butter melted
  • 2 cloves garlic pressed
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 cloves garlic pressed
  • 3 anchovy fillets chopped
  • 1 teaspoon kosher salt
  • 1 large egg yolk
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons grated Parmesan cheese or more to taste
  • ¼ teaspoon cracked black pepper or more to taste
  • 3 romaine - washed chopped, and chilled

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
  • Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
  • Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
  • When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
  • Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately. Yoly

Notes

1. Achieving a perfect crouton texture—crispy exterior with a slight chew inside—is key. Ensure even coating and tossing during baking for consistent browning. Let them cool completely before adding to the salad to maintain crispness. 2. For the dressing, creating a fine paste from the garlic and anchovies is crucial for a smooth, well-integrated flavor. Slowly drizzle the olive oil while whisking vigorously to properly emulsify the dressing; this prevents separation and creates a creamy consistency. 3. Always use fresh, chilled romaine lettuce and toss the salad just before serving to prevent wilting and soggy croutons.