Ingredients
Caesar Dressing
- 3 oil-packed anchovies, or 1 teaspoon anchovy paste
- 2 large egg yolks
- 1½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- Kosher salt and black pepper, to taste
- 1 lemon, zested and juiced
- 1 medium garlic clove, grated
- ½ cup mild extra-virgin olive oil
- ¼ cup grated Parmesan cheese
Croutons and Salad
- ½ pound (8 ounces) whole-grain bakery bread, torn into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- Kosher salt and black pepper, to taste
- 2 (5-ounce) containers Little Gem lettuce leaves, separated (about 8 cups), or 2 heads hearts of romaine
Instructions
- Make the Caesar Dressing: In a bowl, mash the oil-packed anchovies or anchovy paste with a fork. Add the egg yolks, Dijon mustard, Worcestershire sauce, lemon zest and juice, grated garlic, kosher salt, and black pepper. Whisk together to combine. Slowly drizzle in the ½ cup mild extra-virgin olive oil while whisking continuously until the dressing emulsifies and thickens. Stir in the grated Parmesan cheese and adjust seasoning as needed.
- Prepare the Croutons: Preheat your oven to 375°F (190°C). Toss the torn bread pieces with 2 tablespoons extra-virgin olive oil, kosher salt, and black pepper in a mixing bowl until evenly coated. Spread the bread pieces in a single layer on a baking sheet. Bake in the preheated oven for about 10-15 minutes or until golden brown and crisp, turning them halfway through baking for even toasting. Remove and let cool.
- Assemble the Salad: In a large bowl, combine the separated lettuce leaves. Add the cooled croutons. Pour the prepared Caesar dressing over the salad and gently toss to coat all the leaves and croutons evenly.
- Serve: Plate the salad immediately for best texture and flavor. Optionally, garnish with additional grated Parmesan and freshly cracked black pepper.
Notes
- The use of raw egg yolks in the dressing can be substituted with pasteurized eggs or a mayonnaise-based Caesar dressing for safety.
- You can swap Little Gem lettuce or romaine for other crispy greens if desired.
- For a lighter dressing, you may reduce the olive oil slightly or use a mix of olive oil and a neutral oil.
- Store leftover croutons in an airtight container to keep them crunchy.
- The dressing can be prepared ahead of time and refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Halal
