Homemade croutons and cold, crunchy romaine are tossed in a briny, rich Caesar dressing, delivering a restaurant-quality salad in the comfort of your home.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
406 Calories
Recipe Instructions
Step 1
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.
Step 2
Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.
Step 3
Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
Step 4
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.
Step 5
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.
Ingredients
2 tablespoons lemon juice
1 teaspoon kosher salt
1 teaspoon Dijon mustard
1 large egg yolk
2 cloves garlic, pressed
2 tablespoons grated Parmesan cheese, or more to taste
3 anchovy fillets, chopped
0.5 teaspoon ground black pepper
0.25 cup olive oil
0.25 cup butter, melted
0.5 teaspoon Worcestershire sauce
0.5 (1 pound) loaf sourdough bread, cut into 1-inch cubes
0.333 cup extra-virgin olive oil
0.25 teaspoon cracked black pepper, or more to taste
