Ingredients
Scale
For the Homemade Croutons
- 1 loaf sourdough bread, cut into 1-inch cubes (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper to taste
For the Caesar Dressing
- 1 large egg yolk (room temperature)
- 2 tablespoons fresh lemon juice (about half a lemon)
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 to 2 garlic cloves, finely minced
- ½ cup olive oil (light tasting or extra virgin)
- ½ cup finely grated Parmesan cheese
- Salt and black pepper to taste
For the Salad
- 2 large heads of romaine lettuce, rinsed and dried
- â…“ cup shaved or grated Parmesan cheese
- Optional: Grilled chicken breast or beef strips, sliced thinly
Instructions
Step 1: Make the Croutons
- Preheat your oven to 375°F (190°C).
- Place the sourdough cubes in a large bowl.
- Drizzle the olive oil over the bread cubes, ensuring they are evenly coated.
- Sprinkle garlic powder, onion powder, salt, and black pepper over the bread cubes, and toss to coat them thoroughly.
- Spread the coated bread cubes in a single layer on a baking sheet.
- Bake for 15 to 20 minutes, tossing halfway through, until the croutons are golden brown and crispy.
- Once baked, remove the croutons from the oven and let them cool completely.
Step 2: Prepare the Caesar Dressing
- In a medium bowl, whisk together the egg yolk, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic until smooth and well-combined.
- Gradually drizzle in the olive oil while whisking constantly to create an emulsion (a smooth, creamy mixture).
- Stir in the grated Parmesan cheese, mixing until fully incorporated.
- Taste the dressing and add salt and black pepper as needed.
- If you’re not using the dressing immediately, cover it and refrigerate it. It will keep for a few days in the fridge.
Step 3: Prep the Romaine Lettuce
- Remove the outer leaves of the romaine lettuce and cut off the bottom end of each head.
- Slice the romaine heads lengthwise, then chop them into bite-sized pieces.
- Rinse the lettuce thoroughly to remove any dirt and debris.
- Use a salad spinner to dry the lettuce thoroughly. If you don’t have a spinner, pat the lettuce dry with paper towels.
- Place the lettuce in the fridge to chill for extra crispiness.
Step 4: Assemble the Salad
- Place the chilled romaine lettuce in a large salad bowl.
- Drizzle the homemade Caesar dressing over the lettuce, tossing gently to coat each piece.
- Add the cooled, crispy croutons and sprinkle with shaved or grated Parmesan cheese.
- For extra protein, add grilled chicken breast or sliced beef strips on top of the salad.
- Toss everything together lightly, ensuring the dressing is evenly distributed.
- Serve immediately to enjoy the freshness and crunch.
Notes
- Make-ahead croutons: You can make the croutons ahead of time and store them in an airtight container for up to a week. They are great to have on hand for soups, salads, or even snacking.
- Toss gently: When mixing the salad, be gentle with the lettuce to keep it from wilting or tearing. Use tongs or your hands for more control.
- Egg yolk alternatives: If you’re not comfortable using raw egg yolks, you can substitute with mayonnaise for a similar creamy texture.
- Worcestershire sauce substitute: If you don’t have Worcestershire sauce on hand, use soy sauce with a splash of vinegar or lemon juice for a similar tangy flavor.
- Avoid soggy croutons: Always let the croutons cool completely before adding them to the salad, as warm croutons can soften the lettuce.
- Customizing the dressing: Feel free to adjust the amount of garlic or lemon juice in the dressing according to your taste preferences. Some may prefer a stronger garlic flavor, while others might enjoy a milder, tangier version.
- Prep Time: 20 minutes
- Cook Time: 20 minutes