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This classic Caesar salad is all about fresh crunch and easygoing style for any get-together. The crisp romaine leaves, creamy Parmesan, and homemade croutons all get tossed up with a bold dressing. Whether you want something light on the side or a quick main, you'll spot this favorite everywhere these days.
I first threw this together on a warm summer day, hunting for a side for the BBQ—ever since, it's been my not-so-secret go-to whenever friends show up unannounced.
Fresh Classic Caesar Ingredients
- Romaine lettuce: aim for deep green, crisp leaves—they should snap, not wilt
- Dijon mustard: you want the spicy French stuff for real kick in your dressing
- Black pepper and sea salt: grind them both fresh for punchy flavor
- Chunk of Parmesan: go for a block to slice thin—skip the pre-grated kind for big cheesy flavor
- Fresh garlic: pick juicy, small cloves and finely chop for that sharp depth
- Worcestershire sauce: don't use old stuff so you get those big savory notes
- Red wine vinegar: something bold, ideally from a market or a fancy deli
- Ciabatta or baguette: the crust should be crunchier than pre-sliced bread, makes the best croutons
- Extra-virgin olive oil: always cold-pressed and fresh-smelling for best aroma
- Fresh lemon juice: organic gives the tang without bitterness—try to avoid bottled lemons
Step by Step: Salad
- Finish and serve:
- Pour that fresh Caesar dressing over the salad right before you’re ready to dig in. Lightly toss so everything gets coated but don’t overdo it or your leaves will wilt.
- Salad base:
- Wash the romaine, dry well, chop into bite-sized bits. Toss into a big bowl, add shaved Parmesan and those cool, crunchy croutons you made earlier.
- Put together the dressing:
- Chop up the garlic, add Dijon, Worcestershire, vinegar, and lemon juice to a bowl. Whisk until combined, then slowly stream in the olive oil as you whisk so it comes together creamy. Sprinkle in salt and pepper last.
- Bake the croutons:
- Spread your oiled and cheesed bread slices on a tray. Pop into a preheated oven at 180°C for 10-12 minutes, until golden and crisp. Let them cool off completely.
- Season the croutons:
- Mix olive oil and that chopped garlic. Drizzle over each bread slice, making sure every bit gets a little. Grate on your Parmesan, then flip the bread around to coat evenly.
- Bread time:
- Slice up a fresh baguette lengthwise, then cut diagonally into thin slices. Angled cuts make the ultimate texture once they bake up into croutons.
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Good Stuff to Know
- This salad packs a lot of vitamin A and healthy fiber
- Keeps you full but feels pretty light
- Great for using up old bread that's hanging around
The croutons are actually my favorite bit. They remind me of when I was a kid and we’d all pick the last crunchy pieces out of the bowl way after dinner. If my husband gets the Parmesan out, the smell fills the whole place—gives me that cozy, feel-good vibe every time.
Storage Tips
Best enjoyed right away while everything’s still fresh. If you wanna prep ahead, stash the lettuce, croutons, and dressing separate in the fridge. That way, nothing gets soggy. It’ll keep this way for a couple of days, but after that, the croutons go soft and the dressing sinks into the leaves.
Ingredient Swaps
Try whole grain or rye bread if you want richer flavor in your croutons. Don’t have Parmesan? Grana Padano is a solid swap. Not into Worcestershire? Just bump up the lemon juice instead for that tang.
How to Serve It
Awesome next to grilled chicken, roast beef, or with a poached egg for a light lunch. A big hit at potlucks or as a starter if you're doing an Italian-style meal. I make it a lot with spaghetti carbonara—it’s our house go-to.
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Where It Comes From
This salad actually started off in Mexico, not Italy like most people think. A guy from Italy put it together in Tijuana back in the 1920s. Now, it’s everywhere in both American and European kitchens—and even here, folks keep adding their own spin on it.
Common Recipe Questions
- → What's a good lettuce pick for Caesar salad?
Go with Romana. Its crunchy leaves blend awesome with a creamy sauce.
- → How do you make croutons extra crispy?
Slice up some baguette, toss in olive oil and parmesan, then bake until golden and crunchy.
- → Why does Caesar dressing taste so good?
It’s the mix of Dijon, garlic, Worcestershire, lemon, and olive oil. Those flavors pop together.
- → Can you prep the dressing ahead of time?
You bet. Whip it up early and keep it chilled for a few hours.
- → What cheese tastes best here?
Use parmesan, freshly shredded or shaved, for max flavor.
- → How do you keep it super fresh?
Keep Romana really dry and wait to add the sauce right before eating.