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This simple Caesar Salad takes ordinary items and turns them into a fancy meal-worthy dish with fresh-baked croutons and a light, tasty dressing. When you mix crunchy romaine, rich parmesan, and tasty garlic croutons, you get that perfect mix that makes everyone love a good Caesar salad.
I threw this Caesar salad together for a dinner with friends when I noticed I hadn't bought an appetizer. Everyone talked more about the salad than the main dish, and now it's what I make when I want to impress folks without spending hours cooking.
What You'll Need
- For the Croutons
- French baguette: Makes croutons with the right mix of crunchy outside and soft inside
- Extra virgin olive oil: Adds deep flavor that works well with the garlic
- Fresh garlic cloves: Give the bread cubes a wonderful smell and taste
- Parmesan cheese: Forms a tasty outer layer when baked on the bread
- For the Dressing
- Fresh garlic cloves: Give that strong Caesar kick everyone loves
- Dijon mustard: Makes the dressing smooth and adds nice flavor
- Worcestershire sauce: Brings that deep, rich taste that makes Caesar special
- Fresh lemon juice: Adds the tangy zip that makes everything pop
- Red wine vinegar: Cuts through the oil's richness for perfect balance
- Extra virgin olive oil: Creates the smooth base that holds everything together
- Sea salt: Brings out all the flavors when added correctly
- Black pepper: Gives a bit of heat that works great with garlic
- For the Salad
- Romaine lettuce: Has the perfect snap and sturdiness to hold up to the dressing
- Parmesan cheese: Adds the salty, nutty flavor that makes a Caesar what it is
Tasty Cooking Instructions
- Prepare the Croutons:
- Get your oven hot at 350°F while you slice your bread. Cutting on an angle makes more space for the garlic oil and cheese to stick. This small change really boosts the taste in each bite.
- Create the Garlic Oil:
- Mix olive oil with tiny chopped fresh garlic in a bowl and wait a bit. This gets the garlic flavor into the oil before you even put it on the bread. Chop your garlic super small so it won't burn in the oven.
- Season and Bake:
- Pour the garlicky oil all over the bread pieces so each one gets some. Toss on the parmesan cheese and mix well to cover everything. Lay them out without touching each other so they brown evenly. Keep an eye on them at the end since they can burn fast.
- Make the Dressing Base:
- In your mixing bowl, stir together garlic, dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Mix until it's totally smooth. This sets up all the flavors before adding any oil.
- Emulsify the Dressing:
- The key trick is adding the olive oil in a super thin, slow stream while you whisk like crazy. This makes the dressing stay mixed instead of separating. If you rush this part, your dressing will break apart.
- Assemble the Salad:
- Use very cold, crisp romaine for the best crunch. Rip the leaves instead of cutting them to keep them from turning brown at the edges. Only add the dressing, croutons, and cheese right before you eat to keep everything nice and crisp.
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I learned about slowly drizzling in oil during a cooking class in San Francisco. The teacher showed us how a properly mixed dressing sticks to each piece of lettuce instead of running to the bottom of the bowl. That one simple trick made all my homemade dressings so much better.
Prep Ahead Ideas
You can make the croutons up to 3 days before and store them in a sealed container at room temp. If they get soft, just pop them in a 300°F oven for 5 minutes to crisp them back up.
For the dressing, you can prep the parts separately and refrigerate them. Keep all the non-oil stuff in one container and the olive oil in another. About half an hour before eating, let both come to room temp and then finish mixing them. Stuff at room temperature blends way better than cold ingredients.
Switch It Up
Want something lighter? Try using Greek yogurt for half the olive oil in your dressing. You'll get a creamier texture with less fat but still keep that tangy taste you love.
Don't like anchovies but want that classic Caesar taste? Just use a full tablespoon of Worcestershire sauce instead. It's got fermented anchovies in it and gives you the same rich flavor notes.
Need a gluten free version? Use gluten free bread for croutons or try roasted chickpeas coated in the same garlic oil and parmesan mix for extra protein and crunch.
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Old School vs New School Caesar
The first Caesar salad, created by Caesar Cardini in Tijuana, Mexico back in 1924, had whole romaine leaves meant to be picked up with your fingers. The dressing had raw egg yolks and whole anchovies in it. This updated version keeps those classic flavors but makes things easier for home cooks without losing what makes it special.
Common Questions
- → What makes a Caesar salad special?
It's the mix of crunchy romaine, rich dressing, and crispy handmade croutons that gives Caesar salad its wow factor. The fresh parmesan on top adds amazing flavor.
- → How do I make homemade croutons?
Cut up a baguette, drizzle with olive oil, add some garlic and parmesan, then bake around 350˚F till they're golden and crunchy for perfect croutons.
- → What is in Caesar salad dressing?
A good Caesar dressing usually mixes garlic, dijon mustard, Worcestershire sauce, fresh lemon juice, olive oil, and some salt and pepper for taste.
- → Can I use store-bought croutons for Caesar salad?
Sure, grab some from the store when you're in a hurry, but making your own croutons adds that special homemade touch everyone loves.
- → What variations can I add to a Caesar salad?
You can throw in some grilled chicken, tasty shrimp, or sliced avocado. If you want more crunch, try sprinkling some nuts or seeds on top.