Homemade Caesar Salad (The BEST Caesar Salad Dressing!)
Skip the store bought salad kit and make this EPIC homemade Caesar salad! This classic Caesar salad features crisp romaine lettuce, Caesar salad dressing, homemade croutons, and grated parmesan. And if you're like me and love Caesar salad with anchovies on top, you can add a few of those, too! No raw eggs or egg yolks!
Ingredients
Homemade Croutons:
- 1 baguette end trimmed, cut into 1-inch cubes
- 5 Tablespoons (70g) unsalted butter melted
- 2 small garlic cloves minced
- 3 Tablespoons (42ml) olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
Caesar Salad Dressing:
- 1/4 cup (57ml) olive oil
- 2 small garlic cloves minced (add more for more garlic flavor)
- 1 teaspoon garlic powder
- 2 Tablespoons (28ml) lemon juice freshly squeezed
- 2 Tablespoons (28ml) red wine vinegar
- 1 and 1/2 Tablespoons dijion mustard
- 1 teaspoon anchovy paste more to taste
- 1 and 1/2 Tablespoons (21ml) Worcestershire Sauce
- 1/2 teaspoon sugar optional
- 1/2 cup (48g) Parmesan cheese finely grated
- 1 and 1/2 cups (340g) good-quality mayonnaise
For the Salad:
- 4 heads romaine lettuce roughly chopped
- 1/2 cup (57g) Parmesan cheese shaved
- 1/4 cup (28g) Parmesan cheese finely grated
- 1 and 1/2 cups homemade croutons more or less to taste
- 4 anchovies chopped, optional
- Freshly ground black pepper for serving, optional
Instructions
Homemade Croutons:
- Preheat the oven to 350 degrees (F). Melt the butter in a small saucepan over medium-low heat. Once melted, add in the garlic cloves and cook for 1 to 2 minutes, or until fragrant, stirring frequently. Do not let it brown. Remove from heat and set aside until needed.
- Add the cubed bread to a large mixing bowl. Drizzle the warm butter mixture over the bread cubes, then add in the olive oil, garlic powder, salt, black pepper, and Italian seasoning. Toss well to ensure the bread cubes are evenly coated.
- Spread the bread cubes out in an even layer on a large baking sheet. If you can’t fit them in one layer, use two baking sheets. You don’t want them crowded.
- Bake in the preheated oven for 16 to 18 minutes, flipping hallway through, or until golden brown and crispy.
- Remove from the oven and cool completely on the baking sheet, placed on a wire cooling rack, about 30 minutes. Store in an airtight container for up to 1 week.
Caesar Salad Dressing:
- In a small food processor or blender, combine the olive oil, garlic, garlic powder, lemon juice, red wine vinegar, dijon mustard ,anchovy paste, Worcestershire sauce, and sugar and pulse until smooth.
- In a medium-sized mixing bowl whisk together the parmesan cheese and mayonnaise, mixing until just smooth. Slowly whisk in the garlic vinaigrette, whisking constantly, until it’s completely combined.
- Taste and adjust as needed. For a thicker dressing, you can add a little more mayonnaise. If the taste is too bitter, add an additional ¼ teaspoon of sugar. Not enough garlic? Whisk in an extra clove that’s been finely minced.
- Cover and keep chilled in the refrigerator for up to 24 hours. Mix well before serving.
For the Salad:
- Add the lettuce to a large mixing bowl. Add the salad dressing, half of the shaved parmesan cheese, and one and half cups of the croutons, toss well to combine.
- Top with remaining cheeses, anchovies (if using), remaining croutons, and freshly cracked black pepper. Serve at once!
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