Crisp romaine lettuce, garlicky croutons, and creamy Caesar dressing come together for a timeless salad that’s both refreshing and satisfying. Perfect as a side or a light healthy dish.

Classic Caesar Salad

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Prep Time 15 days d

Cook Time 10 days d

Total Time 25 days d

Servings: 4

Course: Healthy, Salad

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

Main

• 1 head Romaine lettuce washed and chopped
• 1 cup Croutons homemade or store-bought
• 1/4 cup Freshly grated Parmesan cheese
• Freshly ground black pepper to taste
• Lemon wedge for garnish

Homemade Croutons

• 3 slices Day-old bread cut into 1-inch cubes
• 1 1/2 tbsp Olive oil
• 1 clove Garlic minced
• 1/4 tsp Salt
• Black pepper to taste

Caesar Dressing

• 1 pc Egg yolk or 1 tbsp mayonnaise for a safer option
• 2 pcs Anchovy fillets finely minced
• 1 tsp Dijon mustard
• 1 clove Garlic minced
• 2 tbsp Lemon juice
• 1/3 cup Olive oil
• 1/4 cup Grated Parmesan cheese
• Salt and pepper to taste

Equipment

• 1 Mixing bowl
• 1 Whisk
• 1 Knife and cutting board
• 1 Baking tray (for croutons)

Method

 

Instructions

1. Prepare the Romaine Lettuce:
2. Wash the romaine thoroughly under cold water. Pat dry with paper towels or use a salad spinner to remove moisture. Chop the leaves into bite-sized pieces and chill in the fridge while you prepare the other components — this keeps them crisp.

Make the Croutons:

1. Preheat your oven to 180°C (350°F).
2. In a bowl, combine the bread cubes with olive oil, minced garlic, salt, and pepper. Toss to coat evenly.
3. Spread the bread cubes on a baking tray in a single layer.
4. Bake for 8–10 minutes, shaking the tray halfway, until golden brown and crisp.
5. Let them cool completely for extra crunch.

Make the Caesar Dressing:

1. In a small bowl, whisk together egg yolk, minced anchovies, mustard, garlic, and lemon juice until well combined.
2. Slowly drizzle in the olive oil while whisking continuously to create an emulsion. The mixture should thicken into a creamy consistency.
3. Stir in grated Parmesan cheese.
4. Taste and adjust seasoning with salt and pepper. If it’s too thick, thin with a teaspoon of water or extra lemon juice.

Assemble the Salad:

1. In a large salad bowl, add the chilled romaine lettuce.
2. Drizzle about half of the dressing over the leaves. Toss gently with tongs until evenly coated.
3. Add croutons and the remaining dressing. Toss again until everything is lightly covered in dressing.
4. Sprinkle freshly grated Parmesan cheese and a few cracks of black pepper on top.

Serve:

1. Serve immediately in chilled bowls or plates.
2. Garnish with extra Parmesan shavings and a lemon wedge for a zesty finish.

Notes

• Safety Tip: If you prefer not to use raw egg, substitute with 1 tablespoon of mayonnaise for creaminess.
• Add grilled chicken, shrimp, or salmon to turn this salad into a complete meal.
• For vegetarian Caesar Salad, omit anchovies and use 1 tsp capers or soy sauce for similar depth of flavor.
• Store leftover dressing in a jar in the fridge for up to 3 days. Shake before using.

Nutrition (per serving)

Calories: 280 kcal
Protein: 8 g
Carbohydrates: 14 g
Fat: 23 g
Sodium: 390 mg
Fiber: 2 g