A Caesar salad is more than just a side dish—it’s a classic that has stood the test of time for good reason.
With its crisp romaine lettuce, crunchy croutons, and that signature creamy dressing, this salad hits the perfect balance of fresh and flavorful.
Whether you’re making it as a quick lunch, a crowd-pleasing appetizer, or a light dinner, a homemade Caesar salad always feels a little special.
The best part?
It’s surprisingly easy to make from scratch, and once you try it, you might never go back to the store-bought version!
Ingredients:
For the croutons:
1/2 Baguette, cut into cubes
2-3 tablespoons Olive oil
1 teaspoon Garlic powder (optional)
Salt
pepper
For the dressing:
2 Garlic cloves,
4 Anchovy fillets
2 tablespoons Lemon juice
1 teaspoon Dijon mustard/yellow mustard
2 Egg yolks
1/4 teaspoon Salt
Black pepper
1/2 cup (120ml) Olive oil/canola oil or combination of both
2-3 tablespoons Parmesan cheese, grated
For the salad:
Parmesan shavings
1 Romaine lettuce
Directions:
1. Preheat oven to 375F (190C)
2. Make the croutons: in a large bowl place baguette chunks, season with garlic powder, salt and pepper, drizzle with olive oil. Mix well and spread on a baking tray lined with parchment paper.
3. Bake for 15-20 minutes or until golden brown and crunchy. Set aside
4. Make the dressing: on a cutting board, chop the garlic and anchovies into a paste.
5. Transfer garlic paste and anchovy paste into a large bowl. Add Dijon mustard, egg yolks, lemon juice and salt, whisk until combined.
6. While constantly whisking, gradually pour in the oil. Keep whisking until thick and smooth. Add grated parmesan and whisk. Taste and adjust the seasoning if needed.
7. Assembly the salad: Rinse and dry and the romaine lettuce. Then, cut or tear into bite-sized pieces. Place into a large bowl.
8. Add the croutons and parmesan shavings. Spread the dressing around the edges of the bowl (as shown in the video) and toss the salad to combine using tongs. Add more parmesan cheese and serve.
