Sourdough Caesar Salad

My neighbor handed me a bag of day-old sourdough from her bakery last Tuesday, and I stood there holding it like I'd been given treasure. That evening, while chopping romaine at my kitchen counter, I wondered what would happen if I turned that bread into croutons instead of letting it go stale in the pantry. Twenty minutes later, golden cubes were tumbling out of the oven, filling the kitchen with garlic and toasted wheat, and suddenly my simple weeknight salad had become something I couldn't stop eating.

I made this for my book club last month, and something unexpected happened—nobody talked about the book. Instead, three people asked for the dressing recipe, and someone requested seconds of just the croutons. One friend actually said, "Why don't I make this every week?" and honestly, I didn't have a good answer except that sometimes the simplest meals are the ones we skip over.

Ingredients

• Day-old sourdough bread: The sourness in the crust deepens when toasted, and using bread that's already dried out means your croutons won't turn chewy—they'll shatter between your teeth.
• Extra-virgin olive oil: Don't cheap out here; the fruity notes in good olive oil become buttery and rich when the croutons bake.
• Garlic: Mince it fine so it distributes evenly through the bread cubes and toasts rather than burns.
• Egg yolk: This is what makes the dressing glossy and thick; if you're nervous about raw eggs, swap in two tablespoons of mayonnaise and you'll get nearly the same result.
• Anchovies: I know, I know—but they dissolve into the dressing and add umami depth without fishy flavor; if you genuinely can't stomach them, use vegetarian Worcestershire sauce for that savory backbone.
• Parmesan cheese: Buy it in a wedge and grate it yourself; the pre-grated stuff contains cellulose that makes the dressing grainy.
• Romaine lettuce: Chop it yourself rather than buying it pre-chopped; whole leaves hold the dressing better and stay crisp longer.
• Fresh lemon juice: Bottled will work, but the brightness of fresh juice is what keeps this from tasting heavy.

Instructions

Get your oven ready and prep your bread:

Preheat to 375°F and cut your sourdough into roughly one-inch cubes—they don't need to be perfect, and the irregular edges will crisp up nicely. Toss them in a bowl with olive oil, minced garlic, salt, and pepper until every piece glistens.

Toast the croutons until golden:

Spread them on a baking sheet in a single layer and slide them into the oven for 12 to 15 minutes, stirring halfway through so they toast evenly on all sides. You'll know they're done when they're deep golden and you can hear them crunch when you tap one with a spoon.

Build the dressing while croutons cool:

In a medium bowl, whisk together your egg yolk, Dijon mustard, lemon juice, Worcestershire sauce, minced anchovies if using, and finely minced garlic until smooth. The mixture should look pale and slightly thick.

Emulsify with olive oil:

Here's where patience matters—drizzle in your olive oil a little at a time while whisking constantly, almost like you're making mayonnaise. If you dump it all in at once, the dressing will break and look oily instead of creamy.

Finish the dressing with Parmesan and seasoning:

Stir in your grated Parmesan cheese and taste as you go, adding salt and black pepper until it feels balanced—tangy but rich, salty but not overwhelming.

Assemble your salad:

Tear or chop your romaine lettuce and pile it into a large bowl, then add about half the dressing and toss until the leaves are evenly coated. Add more dressing if you like it saucier, then top with your cooled croutons and shaved Parmesan.

Serve immediately with a final grind of black pepper:

The magic window is right now, while croutons are still crunchy and the lettuce is still crisp.

Save to Pinterest

Last spring, I made this salad for someone going through a rough time, and they told me later that eating something that actually tasted good and felt intentional helped them more than they expected. That's when I realized that even a salad—something we often throw together mindlessly—can be a small act of care.

Why the Sourdough Matters

Sourdough has a subtle tang that regular white bread just can't match, and when you toast it, that flavor concentrates and deepens. I've made these croutons with whole wheat and even brioche, and they're fine, but they're not the same—there's something about the fermentation in sourdough that plays beautifully against the sharp lemon and rich anchovy in the dressing. If you can't find sourdough, a good crusty bread from a bakery will work, though the flavor will be less complex.

Making the Dressing Without Fear

The first time I made Caesar dressing from scratch, I was terrified of the raw egg and convinced something would go wrong. It didn't, but I learned that the key is keeping everything cold and whisking steadily—think of it less as cooking and more as coaxing oil and egg into a friendship. If you're still nervous, the mayonnaise swap works beautifully; it's slightly less silky but almost as delicious and completely foolproof.

Storage and Make-Ahead Tips

The best part about this salad is how flexible it is for people with busy lives. You can make the croutons up to three days ahead and keep them in an airtight container, and the dressing will keep for about a week in the fridge, so assembly is literally the only thing you do at the last minute. On nights when I'm exhausted, I'll grab a container of croutons from the pantry and remember that good food doesn't always mean complicated food.

• Store cooled croutons in an airtight container at room temperature to keep them crispy.
• Keep dressing in a glass jar in the fridge and shake it before using, since it may separate slightly over time.
• Chop your romaine ahead of time and store it in a sealed container with a paper towel to keep it crisp.

Save to Pinterest

This salad has become one of those recipes I make without thinking, the way some people make pasta or scrambled eggs—it's simple enough that it doesn't feel like cooking, but good enough that it feels special. That's the recipe I keep coming back to.

Recipe FAQs

→ How do I get the sourdough croutons crispy?

Cut day-old sourdough into cubes, toss with olive oil, garlic, salt, and pepper, then bake at 375°F for 12-15 minutes until golden and crisp.

→ Can I make the dressing without egg yolk?

Yes, substitute with 2 tablespoons of mayonnaise to maintain creaminess without using egg yolk.

→ What if I want a vegetarian version?

Simply omit anchovy fillets and use vegetarian Worcestershire sauce to keep the dressing flavorful yet plant-based.

→ How should I store leftover croutons?

Store cooled croutons in an airtight container at room temperature for up to 3 days to preserve crunchiness.

→ What can I add for extra crunch and texture?

Try adding thinly sliced radishes or roasted chickpeas to introduce additional crispness and flavor contrasts.