Classic Caesar Salad
she's the undisputed king of salads
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Let’s talk about the undisputed king of salads – the classic Caesar! I’ve never met anyone who doesn’t love a Caesar salad, and for good reason. It’s perfection. What makes it so perfect you ask? Well, it starts with the crisp, fresh romaine lettuce as the base. Then comes the delicious dressing – creamy and a little funky with plenty of anchovies and fresh Parmesan cheese. And then it’s all topped up with crunchy, golden-brown croutons. Like I said, absolute perfection on a plate.
This is also a salad we’re eating weekly around here. Since the dressing stores so well, once I have it made it’s just a matter of a little extra meal prep and dinner is ready. That involves prepping a big batch of greens, mixing up a double (sometimes triple!) batch of that dreamy dressing, and making plenty of croutons to keep on hand. Trust me, you’ll thank yourself later for the prep work.
The beauty of a Caesar salad is its versatility. Sure, it makes an excellent side, but I like to make it the main dish. Want to turn it into a proper meal? The possibilities are endless! I love adding roasted chickpeas and rice, or topping it with grilled chicken, scattering over fresh crab meat, adding sautéed shrimp, or even some sliced steak. There are tons of possibilities and really you can add in whatever you like, and it’s going to be delicious.
Ingredients
The Salad Base
3 hearts romaine lettuce or 1 large head of romaine lettuce
1/4 C Parmesan cheese freshly grated, for serving
Classic Caesar Dressing
1/2 C extra virgin olive oil
1 tbsp mayonnaise optional, helps emulsify the dressing
1 1/2 lemons juiced
2 cloves garlic
2 tsp Dijon mustard
3 anchovies
2 tbsp Parmesan cheese freshly grated
fresh ground black pepper to taste
Homemade Croutons
4 slices sourdough bread
1/4 C olive oil
salt to taste
fresh ground black pepper to taste
Instructions
To Make the Croutons
Preheat oven to 350°F (175°C).
Cut or tear bread into bite-sized chunks. Toss with olive oil and season with salt and pepper.
Arrange on a sheet tray in a single layer and bake for approximately 30 minutes, or until golden and crispy. Toss halfway through.
For the Homemade Caesar Dressing
In a blender, combine olive oil, mayonnaise, garlic, Dijon mustard, and anchovies.
Blend until smooth, stir in grated Parmesan, check for seasoning and adjust as needed.
To Assemble The Salad
Tear or chop romaine lettuce into bite-sized pieces.
In a large bowl, toss lettuce with several spoonfuls of dressing, making sure all lettuce is evenly coated.
Add a generous handful of croutons and toss again.
Arrange on plates and top with additional croutons, grated Parmesan, and fresh ground black pepper. Serve immediately.
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