Ingredients
- For the Croutons:
- 1/2 French baguette, sliced 1/4″ thick
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon minced garlic (about 2 small cloves)
- 2 tablespoons grated parmesan cheese
- For the Caesar Dressing:
- 2 small garlic cloves, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons red vinegar
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon sea salt (or to taste)
- 1/8 teaspoon black pepper (plus more to serve)
- For the Salad:
- 1 large romaine lettuce (or 2 small heads), chopped
- 1/3 cup shredded or shaved parmesan cheese
Instructions
- Make the Croutons: Preheat oven to 350°F (175°C). Slice baguette and place on a baking sheet. Mix olive oil and minced garlic, then drizzle over the bread. Sprinkle with parmesan cheese, toss to coat, and spread in a single layer. Bake for 10–12 minutes until golden and crisp.
- Make the Dressing: In a bowl, whisk garlic, Dijon, Worcestershire, lemon juice, and vinegar. Slowly whisk in olive oil until emulsified. Season with salt and pepper to taste.
- Assemble the Salad: Rinse, dry, and chop romaine. In a large bowl, combine romaine, parmesan, and cooled croutons. Drizzle with dressing and toss gently to coat.
Notes
- Add grilled chicken, salmon, or tofu for a heartier meal.
- Use day-old bread for extra crisp croutons.
- Dressing can be made in advance and stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 460mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
