This easy Caesar salad combines crisp romaine lettuce, crunchy homemade garlic croutons, Parmesan cheese, and a creamy lemon-garlic dressing. It comes together quickly and makes a fresh, satisfying side dish or light lunch.
Calories
390kcal
Protein
11g
Carbs
24g
Fat
28g
Preheat the oven to 190°C. Toss the bread cubes with olive oil, minced garlic, salt, and black pepper. Spread them in a single layer on a baking tray and bake for 8 to 10 minutes, turning once, until crisp and golden.
Mash the anchovy fillets and garlic into a smooth paste. Whisk together the mayonnaise, anchovy mixture, Dijon mustard, lemon juice, Parmesan, and Worcestershire sauce. Gradually whisk in the olive oil until smooth. Add a little water if the dressing is too thick, then season with black pepper.
Place the thoroughly dried romaine in a large mixing bowl. Keeping the leaves dry is important because excess water can dilute the dressing and prevent it from coating the lettuce properly.
Add enough Caesar dressing to lightly coat the romaine. Toss gently until the leaves are evenly covered without becoming soggy.
Add the cooled garlic croutons and most of the Parmesan. Toss briefly, then finish with the remaining Parmesan and a little freshly ground black pepper.
Serve the Caesar salad immediately while the romaine is crisp and the croutons still have their crunch.
This easy Caesar salad recipe brings together crisp romaine lettuce, crunchy garlic croutons, Parmesan cheese and a creamy lemon-garlic dressing. It is quick enough for a weeknight meal while still delivering the fresh, savoury flavour you expect from a classic Caesar salad.
Ready in about 25 minutes.
Uses simple everyday ingredients.
Homemade croutons add extra crunch.
Fresh lemon balances the creamy dressing.
Works as a side dish or light lunch.
A great Caesar salad depends on contrast. Crisp, well-dried romaine provides freshness, crunchy croutons add texture, Parmesan brings savoury richness, and the creamy dressing ties everything together. Serving it soon after tossing helps the lettuce and croutons stay crisp
Wash the lettuce thoroughly and dry it completely before adding the dressing. Excess water can dilute the dressing and prevent it from coating the leaves properly.
Use crusty bread and bake the cubes until golden and crisp. Allow them to cool slightly before adding them to the salad so they retain their crunch.
Start with a small amount of dressing and toss gently. Add more only if needed. This keeps the salad creamy without making the lettuce heavy or soggy.
Serve this Caesar salad alongside grilled chicken, roasted vegetables, pasta, baked fish or steak. For a more filling meal, add sliced grilled chicken or another cooked protein.
You can prepare the dressing and croutons ahead, but keep the lettuce, dressing and croutons separate until serving. This helps preserve the crisp texture.
Yes. You can leave out the anchovies for a milder dressing. The Parmesan, garlic, lemon and Worcestershire sauce will still provide plenty of savoury flavour.
Dry the romaine thoroughly, use cooled crunchy croutons and add the dressing immediately before serving.
This easy Caesar salad recipe is a simple way to make a fresh, restaurant-style salad at home. Crisp romaine, golden garlic croutons, Parmesan and creamy lemon-garlic dressing create a satisfying combination that works with almost any main meal. For more delicious homemade recipes, explore LaGrub.
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