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

Scale

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