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. 

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 406 Calories

Ingredients

• 2 tablespoons lemon juice
• ¼ cup butter, melted
• ½ teaspoon ground black pepper
• ¼ cup olive oil
• ½ teaspoon Worcestershire sauce
• 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
• ⅓ cup extra-virgin olive oil
• 3 anchovy fillets, chopped
• ½ (1 pound) loaf sourdough bread, cut into 1-inch cubes
• ¼ teaspoon cracked black pepper, or more to taste
• 3 hearts romaine - washed, chopped, and chilled

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet. 

Step 2

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 3

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. 

Step 4

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 5

Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.