Caesar Salad
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Caesar Salad

Very cold romaine, warm homemade croutons, salty Parmesan, and a mayo-based creamy dressing — an ordinary-Tuesday caesar without raw egg.

DifficultyEasyTotal time35 minServes4
01

Overview

Prep20 min
Cook15 min
Total35 min
Servings4
DifficultyEasy
02

Ingredients

03

Equipment

  • Baking sheet
  • Large bowl
  • Whisk
  • Small bowl
04

Method

01
Make the croutons

Make the croutons

Bake bread cubes with olive oil and salt at 350°F until crisp and golden.

02
Whisk the dressing

Whisk the dressing

Whisk mayonnaise, olive oil, lemon juice, Dijon, garlic, Worcestershire, salt, and pepper until smooth.

03

Add the Parmesan

Stir grated Parmesan into the dressing.

04

Adjust the thickness

Add a little water if the dressing is too thick.

05

Prepare the romaine

Place the romaine in a large bowl.

06
First toss

First toss

Add half the dressing, half the croutons, and half the shaved Parmesan.

07

Toss thoroughly

Toss thoroughly.

08

Add more dressing

Add more dressing as needed.

09
Finish

Finish

Finish with the remaining croutons, Parmesan, and black pepper.

✦

Tips

NoteDry the romaine really well. Dressing sticks to dry leaves; it slides off wet ones.
NoteFor a vegetarian version, use vegetarian Parmesan and vegan Worcestershire sauce.
✦

Nutrition

AllergensEggs, Dairy, Gluten
✦

Storage

RefrigeratorDressing keeps up to 5 days in a sealed jar; assemble the salad just before eating so the croutons stay crisp.
?

Frequently asked

Why mayonnaise instead of egg yolk?+

It makes the dressing emulsify easily and keeps it safe and simple — the flavor is still classic caesar.

Can I add protein?+

Grilled chicken or white beans both sit nicely on top.

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