Caesar Salad

4 as a side

This Caesar Salad is loaded with thick, creamy, garlicky and tangy Homemade Caesar dressing without using any anchovies. Perfect to impress your guests. Topped with some freshly grated Parmesan and homemade croutons what more can you ask?

Directions

To make the Croutons
Preheat oven to 375˚F. Cut the baguette in half lengthwise to split in half and then slice diagonally into 1/4" thick pieces. Place the breads onto a baking sheet.
Toss the bread cubes with olive oil and sprinkle garlic, salt and pepper evenly on top.
Toss until evenly coated.
Spread in a single layer over the baking sheet and bake until light golden and crisp 10-12 minutes.
Set aside to cool down.
To make the Dressing
Combine mayonnaise, lemon juice, white vinegar, black pepper, salt, mustard, Worcestershire sauce and garlic in a food processor. Process until smooth and well blended.
While the food processor is still on, very slowly pour in the olive oil. Process until thick and creamy.
Add Parmesan cheese and pulse until combined. Cover and refrigerate until ready to use.
Salad
Toss the lettuce with the dressing right before serving.
Serve with the croutons and shaved Parmesan cheese. Enjoy!

Notes
Toss the salad dressing with the greens right before serving.

Back to recipes

Ingredients

To make Croutons

1/2 French Baguette cut in half and thinly sliced (1/4" thick)
3 tablespoon extra virgin olive oil
1 tsp minced garlic, about 2 small cloves
1/4 teaspoon salt
1/4 teaspoon black pepper

For Caesar Dressing

1/2 cup mayonnaise
1/2 tablespoon fresh lemon juice
1/2 tablespoon white vinegar
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
2 small garlic cloves, peeled
3 tablespoons olive oil
1/4 cup shredded Parmesan cheese

For Salad

2 romaine lettuce heads, chopped into bite size pieces
1/2 cup shaved or shredded Parmesan cheese