Caesar Salad
This Caesar salad with garlic croutons features crisp romaine, creamy homemade dressing, and golden, flavorful croutons for a balanced, satisfying dish.
Calories:
Ingredients
For the Caesar Dressing
- 1 cup mayonnaise
- 1 cup sour cream
- ¼ cup red wine vinegar
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon mashed anchovies
- 1 clove garlic pressed
- ¼ tablespoon Parmesan cheese grated
- ½ teaspoon freshly cracked black pepper
- 2 –3 dashes Tabasco sauce
For the Garlic Croutons
- 4 cups bread cubes ¾ inch
- ½ cup extra virgin olive oil
- 3 cloves garlic thinly sliced
- 2 tablespoons parsley minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For the Caesar Salad
- 8 cups romaine lettuce chopped
- ¼ cup grated Parmesan
- ¼ cup Parmesan ribbons
- Salt and pepper to taste
Instructions
- Add all dressing ingredients to a jar or bowl and shake or whisk until smooth and creamy. Taste and adjust—if too sharp, add a bit more sour cream.
- Preheat the oven to 375°F (190°C) so the croutons crisp evenly.
- Heat olive oil with sliced garlic over medium heat for 4–5 minutes until fragrant and lightly golden. Avoid letting the garlic brown too much, or it can turn bitter.
- Remove the garlic and drizzle the warm oil over the bread cubes. Toss well so each piece is evenly coated.
- Spread the bread cubes on a baking sheet and bake for about 10 minutes, flipping once, until golden and crisp on the outside.
- Transfer to a bowl, toss with parsley, salt, and pepper while still warm, then let cool completely for the best texture.
- Chop or tear the romaine into bite-sized pieces and place in a large bowl. Make sure the leaves are well dried so the dressing sticks nicely.
- Drizzle about ⅓ cup dressing over the lettuce and toss gently. Add half of the grated Parmesan and about 1 cup croutons, then toss again.
- Top with the remaining Parmesan, ribbons, and extra croutons. Season lightly with salt and pepper, and serve right away.