Description
A timeless Caesar salad gets a fresh update with homemade garlic croutons and a creamy, tangy dressing. Perfect as a starter or light meal.
Ingredients
Scale
- 1 large head romaine lettuce, washed and torn into bite-sized pieces
- 1/2 cup freshly grated Parmesan cheese
- For the homemade croutons:
- 3 cups day-old bread, cut into 1/2-inch cubes
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the dressing:
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Make the croutons: In a bowl, toss bread cubes with olive oil, minced garlic, salt, and pepper until coated.
- Spread croutons on a baking sheet and bake for 10-12 minutes, until golden and crisp. Set aside to cool.
- Make the dressing: In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and Parmesan cheese. Season with salt and pepper to taste.
- In a large salad bowl, combine romaine lettuce and half the Parmesan cheese. Pour dressing over and toss to coat.
- Top with remaining Parmesan cheese and homemade croutons. Serve immediately.
Notes
For a lighter dressing, substitute Greek yogurt for half the mayonnaise. Anchovy paste can be added for a more traditional flavor.
Nutrition
- Calories: 320
- Sugar: 3g
- Fat: 24g
- Carbohydrates: 18g
- Protein: 10g