Caesar Salad with Homemade Caesar Dressing

Caesar Salad is my favorite classic restaurant salad. You just can’t go wrong with this order! I’ve been to a few nice steak places where I’ve ordered their Caesar salad (shout out to Mastro’s & Steak48) and they were by far the BEST Caesar salads I’ve ever had.

This recipe came from my boyfriend’s family and it’s one meal I always look forward to at family parties. It’s perfect for a cold crisp summer salad or a simple salad around the holidays to go with an Italian meal.

Because this is such a simple recipe that takes little to no time, I recommend making this a staple for your parties. Also, not a single person in my family likes Anchovies so if you’d like to add those feel free.

Caesar Salad

Caesar Salad with Homemade Dressing & Croutons
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 

A light and delightful Caesar dressing to coat your romaine lettuce. 

Course: Appetizer, Main Course, Salad
Cuisine: Italian
Servings: 1 Cup
Calories: 200 kcal
Author: morganicmind
Ingredients
Salad
  • 1 head Romaine Lettuce
Dressing
  • 3 small cloves Garlic peeled (or less for less spice)
  • 1 tsp Salt
  • 1/4 cup Blue Cheese
  • 1/4 cup Freshly Grated Parmesan + more for salad
  • 1 tsp Dry Mustard
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Worcestershire Sauce
  • 1/2 Fresh Lemon Squeezed
  • 3 Tbsp Olive Oil
  • 2 Eggs
  • 1/2 tsp Pepper
Croutons
  • 1 Whole Grain Baguette ripped into bite size pieces
  • 1/4 cup Olive Oil
  • 1/4 cup Freshly Shredded Parmesan
  • 4 cloves Garlic minced
  • Salt & Pepper to taste
Instructions
Dressing
  1. Toss all ingredients (except for the blue cheese & Parmesan) into a food processor and pulse until little to no chunks are left.
  2. Add in the blue cheese & Parmesan and pulse until desired consistency.
Croutons
  1. Preheat the oven to 350 degrees.

  2. Rip apart the baguette into bite size crouton pieces and place into a large mixing bowl.
  3. Mix together the olive oil, parmesan, garlic, and salt & pepper.
  4. Pour the mixture over bread and mix until evenly coated.
  5. Place on baking sheet and bake for 10 minutes at 350 degrees.
Salad
  1. Wash the romaine lettuce and dry. Making sure the leaves are dry is key as lettuce will not hold dressing if wet.
  2. Chop or rip apart into bite size pieces (I hate sitting at a restaurant looking foolish trying to shove a large lettuce into my mouth) and place in a large salad bowl.
  3. Pour the dressing over the lettuce and toss in the croutons & extra Parmesan cheese.

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