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bowl of salad with homemade croutons
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5 from 4 votes

Easy Caesar Salad with Homemade Croutons

This Easy Caesar Salad recipe creates a restaurant-quality salad made simple with an easy blender dressing, shaved Parmesan, and homemade croutons!
Course Appetizer, Salad
Cuisine American, Salad
Keyword Easy Classic Caesar Salad
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Servings 5 servings
Calories 627kcal
Author Chrissie

Equipment

Ingredients

  • 3 cloves garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 small can anchovy filets (about 8 filets or 50 grams)
  • 1 egg yolk (can be raw OR cooked - from a soft boiled egg)
  • 1/2 cup good quality olive oil

For the croutons:

  • 8 slices french bread thick cut and day-old bread is best, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon sea salt

For serving:

  • 10 cups Romaine lettuce washed and dried, and in bite-sized pieces
  • 1/2 cup parmesan cheese freshly shaved

Instructions

For the dressing:

  • Add the garlic, lemon juice, Worcestershire sauce, vinegar, dry mustard, salt, pepper, and anchovy filets to a blender.
  • Add one raw egg yolk (NOT the egg white), or alternatively use a soft-boiled egg yolk from a hard boiled egg. SImply boil the egg for about 7 minutes to yield a softer yolk that's perfect for this dressing.
  • Turn the blender on medium low speed and blend until the ingredients begin to come together (several seconds).
  • While the blender is running, add the oil in a steady stream and continue blending until the mixture lightens in colour slightly and becomes very creamy and smooth.

For the croutons:

  • Heat a large skillet over medium heat and add the oil.
  • When the skillet is hot, toss in the cubes of French bread, along with the garlic powder, parsley and salt.
  • Toss everything together well in the skillet until the bread is coated in the seasoning.
  • Toast the bread cubes over medium heat, watching them constantly and stirring regularly to prevent over-browning.
  • When the croutons are sufficiently toasted, remove them to a plate to cool or serve them immediately over the salad.

Assembling the salad:

  • Add the Romaine lettuce to a large salad bowl and pour the dressing over top, tossing well to coat.
  • Add the Parmesan cheese on top and toss just a little bit.
  • Add the croutons on top and serve immediately.

Video

Notes

The components for this salad can be made one day ahead. Simply store the dressing in an airtight container in the fridge and the croutons in an airtight container at room temperature. For best results, assemble the salad right before serving.

Nutrition

Serving: 1serving | Calories: 627kcal | Carbohydrates: 63g | Protein: 20g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 1068mg | Potassium: 439mg | Fiber: 5g | Sugar: 4g | Vitamin A: 8317IU | Vitamin C: 7mg | Calcium: 219mg | Iron: 5mg