Go Back
Classic Caesar Salad with Homemade Croutons

Best Classic Caesar Salad with Homemade Croutons You’ll Crave

Classic Caesar Salad with Homemade Croutons combines fresh romaine, creamy dressing, and crunchy croutons for a delicious dish you’ll love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 head Romaine Lettuce Choose fresh, crisp leaves for the perfect crunchy base.
  • 1/2 cup Parmesan Cheese Freshly grated for a sharp, nutty flavor.
  • 4 fillets Anchovy Fillets Optional but traditional; adds umami depth.
For the Dressing
  • 1/2 cup Mayonnaise Creates a creamy texture.
  • 2 cloves Garlic Cloves Freshly minced for a vibrant kick.
  • 3 tablespoons Lemon Juice Provides tangy brightness.
  • 1 teaspoon Worcestershire Sauce Adds complexity and savory note.
  • 1 teaspoon Dijon Mustard Helps emulsify the dressing.
  • 1/4 cup Olive Oil Use extra virgin for richness.
  • to taste Salt
  • to taste Black Pepper
For the Homemade Croutons
  • 2 cups Day-Old Bread Stale bread cubes crisp up beautifully.
  • 1/4 cup Olive Oil Coats the bread for crunch.
  • 1 teaspoon Garlic Powder Enhances aroma and flavor.
  • 1 teaspoon Italian Herbs Dried oregano, basil, and thyme.

Equipment

  • Oven
  • Mixing Bowl
  • Baking sheet
  • Whisk

Method
 

Steps
  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Cube day-old bread into bite-sized pieces, drizzle with olive oil, sprinkle garlic powder and Italian herbs, then toss until evenly coated.
  3. Spread bread cubes in a single layer on the sheet and bake for 10–12 minutes or until golden brown and crisp, stirring halfway through.
  4. In a bowl, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, and a pinch of salt and pepper. Whisk until smooth.
  5. Slowly stream in olive oil while whisking vigorously to emulsify until the dressing is creamy and glossy.
  6. Trim and wash romaine leaves, pat dry and tear into bite-sized pieces.
  7. In a large bowl, gently toss the romaine with the creamy dressing until each leaf is lightly coated, then top with homemade croutons and grated Parmesan.

Notes

For extra brightness, add a squeeze of fresh lemon. Use day-old bread for croutons and ensure lettuce is dry for the best texture.