Description
A quick, fresh Caesar salad with crispy sourdough croutons, creamy tangy dressing, and crisp romaine for the perfect homemade twist.
Ingredients
Scale
- 1 head of romaine lettuce
- 1/2 cup homemade sourdough croutons
- 1/4 cup freshly grated Parmesan cheese
- 1 egg yolk
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- 1/4 cup extra virgin olive oil
- 1 tablespoon anchovy paste
- Salt and pepper, to taste
- Optional: 1 tablespoon Worcestershire sauce
Instructions
- Preheat oven to 375°F (190°C). Cut sourdough bread into 1-inch cubes.
- Drizzle olive oil over bread cubes, season with salt and pepper, toss to coat.
- Spread cubes on a baking sheet in a single layer and bake 12–15 minutes until golden and crispy. Cool.
- In a medium bowl, whisk together egg yolk, Dijon mustard, garlic, lemon juice, and anchovy paste.
- Slowly add olive oil while whisking to create a smooth emulsion.
- Stir in Parmesan cheese, salt, and pepper. Add Worcestershire sauce if using.
- Tear romaine lettuce into bite-sized pieces into a large bowl.
- Drizzle dressing over lettuce and toss until well coated.
- Add croutons and toss to combine. Top with extra Parmesan and serve immediately.
Notes
To make this recipe vegan, use aquafaba instead of egg yolk and plant-based Parmesan. For gluten-free, opt for GF sourdough bread. Dressing adds about 100 calories per serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: caesar salad, sourdough croutons, homemade dressing, romaine, parmesan, easy salad