Caesar Salad Romana (Printable Recipe Version)
Caesar salad built with Romana, parmesan, and crunchy croutons. Bold flavors, served fresh.
# Ingredients You’ll Need:
→ Croutons
01 -
2 tbsp grated Parmesan
02 -
1 tsp finely chopped garlic (from 2 small cloves)
03 -
3 tbsp extra-virgin olive oil
04 -
1/2 French baguette, sliced thinly into half-centimeter pieces
→ Caesar Dressing
05 -
1/2 tsp sea salt, or more to taste
06 -
1/8 tsp black pepper (and even more for topping up)
07 -
80 ml extra-virgin olive oil
08 -
1.5 tsp red wine vinegar
09 -
2 tsp fresh lemon juice
10 -
1 tsp Worcestershire sauce
11 -
2 tsp Dijon mustard
12 -
2 small garlic cloves, finely chopped (about 1 tsp)
→ Salad
13 -
Big head romaine lettuce (or grab 2 small ones)
14 -
a chunk of Parmesan cheese, freshly grated or shaved (35g)
# Steps to Make It:
01 -
Toss everything gently so the leaves get all coated. Pour that fresh Caesar dressing over. Throw in the Parmesan and the cooled croutons. If you want, go wild with extra cheese and black pepper when serving.
02 -
Chop up the romaine lettuce into pieces you can easily pop in your mouth. Dry it off well and drop it into a big salad bowl.
03 -
Beat the mustard, garlic, Worcestershire, lemon juice, and vinegar together in a small bowl. Pour the oil in slow while whisking non-stop so it gets thick and smooth. Taste it, and season with salt and some pepper.
04 -
Mix up chopped garlic with olive oil in a small bowl. Drizzle all over your bread slices, sprinkle Parmesan, and toss until each piece is covered. Spread them out, bake for 10–12 minutes till they're super crunchy and golden.
05 -
Warm up your oven to 175°C (top and bottom heat). Cut the baguette in half lengthwise, then slice at an angle into thin half-centimeter pieces. Lay the bread out flat on a baking sheet.
# Extra Information:
01 -
Let the croutons cool off fully after baking. Add them right before serving so they stay extra crispy.