Easy Caesar Salad with Sourdough Croutons Recipe
Introduction
Caesar salad is a timeless classic, and adding crunchy sourdough croutons takes it to the next level. This easy recipe combines a creamy, tangy dressing with fresh romaine and crispy homemade croutons for a satisfying dish perfect as a side or light meal.
Ingredients
- 2 teaspoons garlic paste
- 1 teaspoon anchovy paste
- 1 teaspoon dijon mustard, smooth
- 1 teaspoon Worcestershire sauce
- Juice of 1 lemon (about 3 tablespoons)
- ½ cup full-fat mayonnaise
- ⅓ cup fresh-grated Parmigiano-Reggiano cheese, plus more for shaving
- Kosher salt & fresh ground black pepper, to taste
- 24 ounces (about 1 lb, 8 ounces) romaine hearts
- 4 cups sourdough bread, cut into bite-sized pieces
- 4 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- Kosher salt & fresh ground black pepper, to taste (for croutons)
Instructions
- Step 1: In a medium bowl or container, combine garlic paste, anchovy paste, dijon mustard, Worcestershire sauce, lemon juice, mayonnaise, Parmigiano-Reggiano, and salt and pepper to taste. Stir well until the dressing is smooth and creamy.
- Step 2: Cover the dressing and refrigerate for at least 30 minutes to allow flavors to meld and to chill.
- Step 3: In a large bowl, toss the sourdough bread pieces with melted butter, garlic powder, and salt and pepper until the bread is evenly coated.
- Step 4: To make croutons, spread the buttered sourdough pieces in a single layer. For air fryer croutons, preheat to 400°F and air fry for 4 minutes or until golden and crisp. For oven croutons, preheat to 375°F and bake on a sheet for 20-25 minutes until crisp.
- Step 5: Rinse romaine lettuce thoroughly, pat dry, trim off root and any wilted parts, then cut crosswise into 2-inch strips.
- Step 6: Place romaine in a large bowl, add a few spoonfuls of dressing and some Parmigiano-Reggiano shavings. Toss well to coat the lettuce evenly. Add more dressing if desired.
- Step 7: Top the salad with sourdough croutons and serve immediately, either in the bowl or on a serving platter. Enjoy!
Tips & Variations
- For a lighter dressing, substitute half the mayonnaise with Greek yogurt.
- Use day-old sourdough bread for the best crouton texture.
- Add grilled chicken or shrimp for a more substantial main dish.
- For a vegan version, replace anchovy paste with capers and use a vegan mayo.
Storage
Store leftover salad components separately: keep the dressing refrigerated in an airtight container for up to 3 days, and croutons in a sealed container at room temperature for up to 2 days to maintain crispness. Prepare fresh romaine before serving for the best texture. Leftover salad with dressing added is best eaten immediately; refrigerated leftovers may become soggy. Reheat croutons briefly in a toaster oven to re-crisp before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dressing ahead of time?
Yes, the dressing can be made up to 3 days in advance and stored refrigerated. This actually helps the flavors develop more fully.
How do I keep the salad from getting soggy?
Always dry the romaine thoroughly before dressing and add croutons just before serving. Store dressing and croutons separately until ready to eat.
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Easy Caesar Salad with Sourdough Croutons Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Easy Caesar Salad with Sourdough Croutons offers a classic Caesar flavor with a creamy, tangy dressing and perfectly crisp homemade croutons. The dressing combines garlic, anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, mayonnaise, and freshly grated Parmigiano-Reggiano cheese. The sourdough croutons are either air-fried or oven-baked to a golden crisp, adding wonderful texture. Fresh romaine lettuce is coated generously in the dressing and topped with cheese shavings and crunchy croutons, making a refreshing and satisfying salad that’s perfect as a side or light main.
Ingredients
Dressing Ingredients
- 2 teaspoons garlic paste
- 1 teaspoon anchovy paste
- 1 teaspoon Dijon mustard, smooth
- 1 teaspoon Worcestershire sauce
- Juice of 1 lemon (about 3 tablespoons)
- ½ cup full-fat mayonnaise (we love Duke’s!)
- ⅓ cup fresh-grated Parmigiano-Reggiano cheese, plus more for shaving over salad
- Kosher salt & fresh ground black pepper, to taste
Salad Ingredients
- 24 ounces (about 1 lb, 8 ounces) romaine hearts
Croutons Ingredients
- 4 cups sourdough bread, cut into bite-sized pieces
- 4 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- Kosher salt & fresh ground black pepper, to taste
Instructions
- Make the Dressing: In a medium bowl, mason jar, or deli container, combine the garlic paste, anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, mayonnaise, Parmigiano-Reggiano cheese, and salt and pepper to taste. Whisk or stir well until fully combined.
- Chill the Dressing: Cover the dressing container with plastic wrap or an airtight lid, then refrigerate for at least 30 minutes to allow the flavors to meld and the dressing to chill.
- Prepare the Croutons: In a large bowl, toss the sourdough bread pieces with melted butter, garlic powder, and salt and pepper until all pieces are nicely coated. Use hands or gloves to ensure even coating.
- Cook the Croutons: For air-fried croutons, preheat air fryer to 400°F and spread coated sourdough bread evenly in the basket. Air fry for about 4 minutes or until golden and crisp. Alternatively, for oven-baked croutons, preheat oven to 375°F, spread sourdough pieces on a baking sheet, and bake for 20-25 minutes until golden and crisp. Set cooked croutons aside.
- Prep the Romaine: Rinse romaine leaves thoroughly and dry completely with paper towels to ensure dressing adheres well. Trim off the root end and remove any wilted or brown sections. Using a sharp knife, cut the lettuce crosswise into approximately 2-inch strips.
- Assemble the Salad: Place the romaine strips in a large salad bowl, drizzle with a few spoonfuls of chilled Caesar dressing, and add some shaved Parmigiano-Reggiano cheese. Toss the salad well to coat all leaves thoroughly. Add more dressing as desired. Top the salad with the crispy sourdough croutons.
- Serve Immediately: Serve the Caesar salad in the bowl or on a large platter. Enjoy immediately for best texture and flavor.
Notes
- For best results, use fresh garlic and anchovy pastes as they give a smoother dressing.
- Make sure the romaine lettuce is dried thoroughly; excess moisture dilutes the dressing’s adherence.
- Croutons can be made ahead and stored in an airtight container once cool; re-crisp in air fryer or oven before serving.
- If you prefer less anchovy flavor, reduce anchovy paste to ½ teaspoon or omit, though it impacts the classic Caesar profile.
- May substitute mayonnaise with Greek yogurt for a lighter dressing, but flavor and texture will vary.
- Adjust seasoning and cheese quantity to taste for personal preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Air Frying
- Cuisine: American
Keywords: Caesar Salad, Sourdough Croutons, Easy Caesar Dressing, Homemade Croutons, Classic Caesar Salad
