Caesar Salad
Classic Caesar salad with homemade croutons, romaine lettuce, Parmesan, and Caesar dressing.
Servings: 6 servings
Ingredients
Ingredients
- ?2 romaine lettuce heartsor 1 large head of romaine lettuce
- ?3/4 cupCaesar dressingfollow the link for the recipe
- ??cupparmesan cheesefinely shredded
- ?4 cupsone day old breadtorn into 3/4 inch pieces
- ?2 tablespoonsolive oil
- ?1 teaspoongarlic powder
- ?1/4 teaspoonsalt
Instructions
Instructions
- Preheat the oven to 350°F (175°C).
- Place 4 cups torn bread (¾-inch pieces) in a large bowl. Add 2 tablespoons olive oil, 1 teaspoon garlic powder, and ¼ teaspoon salt. Toss until the bread pieces are evenly coated.
- Spread the coated bread in a single layer on a baking sheet.
- Bake in the preheated oven for 10–15 minutes, stirring once or twice during baking, until the croutons are crispy and golden brown.
- Remove the croutons from the oven and let them cool completely on the baking sheet.
- Meanwhile, rinse and dry 2 romaine lettuce hearts (or 1 large head of romaine). Tear or chop the lettuce into bite-sized pieces and place them in a large mixing bowl.
- Add ¾ cup Caesar dressing to the lettuce and toss to coat evenly.
- Add the cooled croutons and the Parmesan cheese. Toss gently to combine.
- Serve immediately.
Equipment
- Oven
- Baking Sheet
- Large Bowl
- Mixing Bowl
Notes
Keep in mind that the size of the romaine lettuce head/hearts varies, so use your best judgment on how much dressing you need to use.
The anchovies in the dressing and the parmesan cheese are quite salty, so don’t season with salt before tasting the salad. Do a taste test and adjust the seasonings.
Make sure that the lettuce leaves are totally dry for a crispy and fresh salad, use a salad spinner. When salad leaves are wet, you will end up with a soggy salad.
Use a large bowl to toss the salad before serving. If you use a small bowl, you will end up bruising the romaine salad leaves which can ruin your salad and make it soggy.
To make a chicken Caesar salad, add grilled chicken, baked chicken, seared in a pan chicken, or rotisserie chicken.
The anchovies in the dressing and the parmesan cheese are quite salty, so don’t season with salt before tasting the salad. Do a taste test and adjust the seasonings.
Make sure that the lettuce leaves are totally dry for a crispy and fresh salad, use a salad spinner. When salad leaves are wet, you will end up with a soggy salad.
Use a large bowl to toss the salad before serving. If you use a small bowl, you will end up bruising the romaine salad leaves which can ruin your salad and make it soggy.
To make a chicken Caesar salad, add grilled chicken, baked chicken, seared in a pan chicken, or rotisserie chicken.