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This homemade Caesar salad transforms simple ingredients into a restaurant-quality dish that brings the perfect balance of crisp lettuce, crunchy croutons, and creamy dressing right to your dinner table.
I started making this Caesar salad recipe years ago when planning dinner parties, and it quickly became my most requested dish. Even my children, who typically avoid anything green, devour this salad without complaint.
Ingredients
- French baguette: Fresh bread makes superior croutons with the perfect texture and flavor
- Extra virgin olive oil: Provides richness to both croutons and dressing look for first cold-pressed varieties
- Garlic cloves: The aromatic foundation of authentic Caesar flavor use fresh not pre-minced
- Dijon mustard: Adds depth and helps emulsify the dressing choose authentic French variety
- Worcestershire sauce: Delivers the umami notes traditionally provided by anchovies
- Fresh lemon juice: Brightens the entire dish with necessary acidity always use fresh
- Red wine vinegar: Provides tang that balances the rich oil in the dressing
- Romaine lettuce: The classic Caesar green with perfect structure to hold the dressing
- Parmesan cheese: Adds salty richness throughout choose Parmigiano Reggiano for best flavor
Step-by-Step Instructions
- Prepare the bread:
- Slice your baguette in half lengthwise through the top then cut diagonally into thin quarter-inch slices. This creates the perfect size croutons that will toast evenly and have optimal surface area for absorbing flavor.
- Create garlic oil:
- Combine the olive oil with freshly minced garlic in a small bowl and thoroughly mix. The oil will begin absorbing the garlic essence immediately creating an aromatic base for your croutons.
- Season the croutons:
- Drizzle the garlic oil over your bread pieces ensuring even coverage then sprinkle with freshly grated parmesan cheese. Toss thoroughly until each piece has a light coating of both oil and cheese.
- Bake to perfection:
- Arrange croutons in a single layer on your baking sheet then bake at 350°F for 10-12 minutes. Watch carefully during the final minutes as they can go from golden to burnt quickly. The ideal crouton should be crisp outside while maintaining a slight tenderness inside.
- Mix dressing base:
- In a mixing bowl whisk together minced garlic dijon mustard Worcestershire sauce fresh lemon juice and red wine vinegar until completely combined. This creates the flavor foundation for your dressing.
- Emulsify the dressing:
- Slowly drizzle olive oil into your mixture while whisking constantly. This gradual incorporation creates a proper emulsion resulting in a creamy dressing that will cling perfectly to your lettuce.
- Season to taste:
- Add salt and pepper then taste and adjust as needed. The perfect Caesar dressing should have pronounced flavor since it will be distributed across all salad components.
- Assemble your salad:
- Place cleaned dried and chopped romaine in a large bowl. Add cooled croutons and shredded parmesan reserving some of each for topping.
- Dress and serve:
- Drizzle dressing around the perimeter of the bowl then toss gently to coat each leaf without crushing the delicate lettuce or croutons. Finish with additional parmesan and fresh cracked pepper.
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The Worcestershire sauce is my secret ingredient in this recipe. While traditional Caesar dressings use anchovies this pantry staple provides similar umami depth without intimidating home cooks. I once served this salad at a dinner party where a guest who claimed to hate Caesar salads had three servings and demanded the recipe.
Make Ahead Options
The Caesar dressing can be prepared up to 3 days in advance and stored in the refrigerator. Just bring it to room temperature and whisk vigorously before using as it will naturally separate when chilled. The croutons can be made 3-4 days ahead and stored in an airtight container at room temperature. I often make double batches of croutons to have on hand for soups and other salads throughout the week.
Perfect Pairings
This Caesar salad works beautifully alongside grilled chicken roasted salmon or a perfectly seared steak. For a complete meal directly in the salad add grilled chicken fillets blackened shrimp or flaked salmon on top. During summer months I serve this with grilled corn on the cob and crusty bread for a light yet satisfying dinner that requires minimal cooking.
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Troubleshooting Tips
If your dressing breaks or appears too thin slow down your oil addition and whisk more vigorously. Adding too much oil too quickly prevents proper emulsification. For extra insurance add another small dollop of dijon mustard which helps bind the ingredients. When washing romaine be sure to dry thoroughly either in a salad spinner or with paper towels as excess water will dilute your dressing and prevent it from adhering properly to the leaves.
Frequently Asked Questions
- → What makes this Caesar salad dressing unique?
The dressing combines Dijon mustard, Worcestershire sauce, fresh lemon juice, and red wine vinegar for a perfect balance of tanginess and flavor, complemented by olive oil for richness.
- → How do I make homemade croutons?
Slice a French baguette into 1/4-inch thick pieces, coat with garlic-infused olive oil and Parmesan cheese, then bake at 350˚F until golden and crisp.
- → Can I customize the salad ingredients?
Yes, you can add proteins like grilled chicken or shrimp, or swap romaine lettuce for another sturdy leafy green, based on your preference.
- → How do I keep the croutons crunchy?
Store them in an airtight container and add them to the salad just before serving to maintain their crunch.
- → Is this salad suitable for vegetarians?
Yes, as long as you ensure the Worcestershire sauce used is vegetarian-friendly or use a vegetarian substitute.