Sourdough Caesar Salad (Printable Version)

A fresh Caesar with crunchy sourdough croutons and creamy dressing, blending crisp romaine and savory flavors.

# What You'll Need:

→ Sourdough Croutons

01 - 3 cups day-old sourdough bread, cut into 1-inch cubes
02 - 3 tablespoons olive oil
03 - 1 large garlic clove, minced
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon black pepper

→ Caesar Dressing

06 - 1 large egg yolk or 2 tablespoons mayonnaise for egg-free alternative
07 - 1 teaspoon Dijon mustard
08 - 2 teaspoons fresh lemon juice
09 - 2 teaspoons Worcestershire sauce
10 - 2 anchovy fillets, minced, optional
11 - 1/2 cup extra-virgin olive oil
12 - 1/4 cup grated Parmesan cheese
13 - 1 small garlic clove, finely minced
14 - Salt and black pepper to taste

→ Salad

15 - 2 large heads romaine lettuce, chopped
16 - 1/3 cup shaved Parmesan cheese
17 - Freshly ground black pepper

# Cooking Steps:

01 - Preheat oven to 375°F. In a large bowl, toss sourdough cubes with olive oil, minced garlic, salt, and pepper until evenly coated. Spread on a baking sheet in a single layer.
02 - Bake for 12 to 15 minutes, turning once halfway through, until golden and crisp. Set aside to cool completely.
03 - In a medium bowl, whisk together egg yolk, mustard, lemon juice, Worcestershire sauce, anchovies if using, and minced garlic until well combined.
04 - Slowly drizzle in olive oil while whisking continuously to create a smooth, creamy emulsion. Stir in grated Parmesan cheese and season with salt and pepper to taste.
05 - In a large salad bowl, toss chopped romaine with half the dressing. Add additional dressing to desired consistency, then top with shaved Parmesan and cooled sourdough croutons.
06 - Finish with a grind of fresh black pepper and serve immediately.

# Expert Advice:

01 -
  • The croutons stay crispy for days, so you can prep ahead without the whole salad getting soggy by dinner.
  • That creamy, tangy dressing tastes restaurant-quality but takes about five minutes to whisk together in your own bowl.
  • It's the kind of salad that feels elegant enough to serve guests but casual enough to make on a Tuesday just for yourself.
02 -
  • Make sure your sourdough is actually day-old and slightly dried out; fresh bread will turn to mush in the oven instead of crisping up.
  • Add the olive oil to the dressing slowly—rushing this step is how you end up with a broken, separated mess instead of silky dressing.
  • Don't dress the entire salad and then wait; it'll get soggy within minutes, so toss just before serving or dress at the table.
03 -
  • If you want extra crunch without making anything else, add thinly sliced radishes or roasted chickpeas scattered on top just before serving.
  • A small pinch of white miso paste whisked into the dressing adds savory depth that makes people ask what your secret ingredient is.
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