Easy Caesar Salad Recipe

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Easy Caesar Salad Recipe

This Caesar salad with garlicky sourdough croutons and an ultra creamy eggless Caesar dressing makes an easy main meal or favorite side salad for a crowd.

Course Salad

Cuisine American

Keyword caesar salad

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 385kcal

Ingredients

Caesar Dressing

1 cup mayonnaise
1 cup sour cream
¼ cup red wine vinegar
1 ½ teaspoon Worcestershire sauce
1 teaspoon mashed anchovies , (or anchovy paste)
1 clove garlic , pressed
¼ tablespoons Parmesan cheese , grated
½ teaspoon freshly cracked black pepper
2-3 dashes Tabasco sauce

Garlic Croutons

4 cups bread cubes , cut into ¾ inch squares (from a sturdy bread like sourdough)
½ cup extra virgin olive oil
3 cloves garlic , thinly sliced
2 tablespoons Italian flat leaf parsley , minced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Salad

8 cups romaine lettuce hearts , rinsed and patted dry
¼ cup grated Parmesan cheese
¼ cup Parmesan cheese , cut into ribbons
kosher salt and freshly ground black pepper , to taste

Instructions

Make the dressing. Add all of the ingredients to a small glass canning jar with a fitted lid and shake well to combine. Or, add to a medium-sized bowl and whisk to combine.
Preheat the oven to 375°F.
Make the garlic-infused oil for the croutons. Heat the olive oil and garlic in a small saucepan over medium heat until the garlic begins to turn golden and becomes fragrant, about 4-5 minutes. (Be careful the garlic doesn’t burn or it will taste bitter!) Strain or pick the garlic cloves out of the oil and discard or save for another use.
Bake the croutons. Place the bread cubes in a large bowl. Drizzle the garlic-infused oil over the bread cubes and toss to coat. Scatter onto a rimmed baking sheet and bake for 10 minutes or until the bread cubes are golden, flipping the cubes occasionally.
Season the croutons. Remove from the oven and add back to the bowl. Toss with the parsley and salt and pepper and set aside to cool. Store in an airtight container for up to 2 weeks.
Assemble the salad. Chop or tear the romaine lettuce into bite-sized pieces and place in a large serving bowl. Drizzle with ⅓ cup of the Caesar dressing and toss to coat. Sprinkle with HALF of the grated Parmesan cheese and 1 cup of the croutons and toss again. Top with the rest of the grated Parmesan, Parmesan ribbons, and more croutons as desired. Season with kosher salt and pepper to taste, and serve.

Notes

Want to omit the anchovies? Substitute them for an additional 1 teaspoon of Worcestershire sauce and 1 teaspoon of lemon juice instead.

Storage: Leftover dressing can be refrigerated for up to 2 weeks. Leftover croutons can be stored in an airtight container for up to 2 weeks or frozen for up to 2 months.

Nutrition