Servings: 4 servings
Calories: 320kcal
Ingredients
- For the Salad
- 1 large head romaine lettuce chopped or torn into bite‑sized pieces
- 1 cup 150 g cherry or grape tomatoes, halved
- ½ medium cucumber thinly sliced (optional)
- ½ bell pepper sliced or diced (optional)
- 2 –3 tbsp shaved or grated Parmesan cheese
- ¼ cup homemade croutons see below
- Freshly ground black pepper to taste
- For the Croutons
- 3 –4 cups bread cubes French baguette, sourdough, or ciabatta, ¾–1 inch
- 2 tbsp extra virgin olive oil
- 1 small garlic clove minced or grated
- ½ tsp garlic powder
- ½ tsp dried oregano or Italian herbs
- ½ tsp salt
- 1 tbsp grated Parmesan optional
- ½ tsp lemon zest optional, for summer twist
- For the Creamy Caesar Dressing Classic + Summer
- 1 small garlic clove finely minced or grated
- 1 –2 anchovy fillets or ½–1 tsp anchovy paste
- 1 egg yolk or 2 tbsp mayonnaise for no‑raw‑egg
- 1 tsp Dijon mustard
- 2 –3 tbsp fresh lemon juice more for brighter, “summer” style
- 1 tsp Worcestershire sauce
- ½ cup 120 ml extra virgin olive oil
- ¼ –⅓ cup 20–30 g grated Parmesan cheese
- ½ tsp salt
- ½ tsp freshly ground black pepper
- Optional: 1 tsp lemon zest 1 tbsp chopped fresh parsley or basil
- Optional Protein Add‑ins for a main‑course salad
- 1 –2 grilled chicken breasts sliced
- 8 –12 grilled shrimp
- 6 oz grilled or pan‑seared salmon flaked
- 2 –3 bacon slices cooked and crumbled
- 2 –3 hard‑boiled eggs sliced
Instructions
- Make the Croutons
- Preheat oven to 375°F (190°C).
- In a bowl, toss bread cubes with olive oil, minced garlic, garlic powder, oregano/Italian herbs, salt, Parmesan, and lemon zest (if using).
- Spread in a single layer on a baking sheet.
- Bake 10–12 minutes, tossing once, until golden brown and crisp.
- Let cool, then store in an airtight container (or use immediately).
- Make the Caesar Dressing
- In a bowl or food processor, mash garlic, anchovies, egg yolk (or mayo), and Dijon mustard until smooth.
- While whisking or blending, slowly drizzle in olive oil until thick and emulsified.
- Whisk in lemon juice, Worcestershire sauce, Parmesan, salt, and pepper.
- Add lemon zest, herbs, or extra lemon juice if desired for a brighter, summer‑style flavor.
- Chill 10–15 minutes if you have time.
- Prep the Salad Greens and Veggies
- Wash and thoroughly dry romaine in a salad spinner; chill if possible.
- Toss with cherry tomatoes, cucumber, and bell pepper (if using).
- Keep the dressing separate until ready to serve.
- Assemble the Caesar Salad
- Place chopped romaine and veggies in a large bowl.
- Add about ⅔ of the dressing and toss gently so leaves are lightly coated but not soggy.
- Add croutons and Parmesan, toss once more.
- Taste and add more dressing, salt, or pepper as needed.
- Serve immediately.
- Add Protein (optional)
- Arrange grilled chicken, shrimp, salmon, bacon, or hard‑boiled eggs on top just before serving.
- Drizzle extra dressing around the edges if desired.
Notes
For a no‑raw‑egg version, replace egg yolk with 1–2 tbsp mayonnaise and add a little extra lemon juice.
Keep the dressing thick: Use less oil if it seems runny; add a touch more Parmesan or lemon juice to tighten.
Best croutons: Use slightly stale bread so it crisps without turning mushy.
For extra freshness: add a few extra herbs like basil, parsley, or chives just before serving.
Nutrition
Calories: 320kcal | Carbohydrates: 17g | Protein: 10g | Fat: 22g | Saturated Fat: -2g | Cholesterol: 44mg | Sodium: 620mg | Fiber: 3g | Sugar: 4g
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