This Caesar salad is one of those recipes that just works every time. It’s all over social feeds because it looks clean and simple but tastes like something you’d get at a really good restaurant. You get crisp lettuce, crunchy croutons, and a fresh dressing that pulls everything together.
Yield: 4 servings
Total time: 30 minutes
Ingredients
For the croutons:
- 1/2 French baguette, sliced into 1/4-inch pieces
- 3 tablespoons extra virgin olive oil
- 1 teaspoon minced garlic
- 2 tablespoons grated Parmesan cheese
For the dressing:
- 2 small garlic cloves, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
For the salad:
- 1 large head romaine lettuce, chopped
- 1/3 cup Parmesan cheese, shaved or shredded
Optional swaps:
- Use sourdough instead of baguette
- Add grilled chicken or chickpeas if you want it more filling
- Use a dairy free cheese if needed
Step by step instructions
- Preheat the oven to 350°F or 175°C.
- Slice the baguette and place the pieces on a baking sheet.
- Mix olive oil and garlic in a small bowl.
- Drizzle the garlic oil over the bread, then add Parmesan.
- Toss everything so it’s coated evenly.
- Bake for 10 to 12 minutes until golden and crispy. Let them cool.
- Whisk garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar in a bowl.
- Slowly pour in olive oil while whisking non stop so it turns smooth and slightly creamy.
- Add salt and pepper to taste.
- Rinse the lettuce with cold water, then dry it really well.
- Chop or tear into bite sized pieces and add to a large bowl.
- Add croutons and Parmesan cheese.
- Pour dressing over the salad right before serving.
- Toss gently until everything is coated.
Notes and serving tips
Cold lettuce makes a big difference, so keep it in the fridge until you’re ready to use it.
If your lettuce is wet, the dressing won’t stick well, so drying it properly matters.
Croutons can be made ahead and stored in an airtight container for up to 2 days.
Dressing can be made 3 to 4 days in advance and kept in the fridge. Just whisk it again before using.
If you’re serving guests, assemble everything last minute so it stays crisp.
Nutrition information per serving
Calories 289 kcal
Total fat 26g
Carbohydrates 9g
Protein 4g
Fiber 2g
Sodium 596mg
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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