Hi! I’m Cassandre, and today on Caramel Loafing, we’re making one of the most iconic salads in the world: the Caesar Salad. This version features crispy homemade croutons and a bold and flavorful Caesar dressing—all from scratch.
Contrary to popular belief, Caesar Salad isn’t Italian—it has nothing to do with Julius Caesar! This iconic salad was actually created in Mexico by an Italian-American chef named Caesar Cardini. Born in Tijuana, this flavorful dish quickly spread across borders to become a global favorite.
Among the hundreds of salads out there, Caesar Salad remains a crowd favorite. It’s rich, satisfying, and beloved by all ages. What makes it timeless are its three essential elements: a creamy Caesar dressing, crisp romaine lettuce, and crispy garlic croutons.
In today’s recipe, I’ll also walk you through how to make extra crispy, garlicky croutons. These are delicious not only in salads but also as a topping for hearty soups. Let’s get started!
Caesar Salad with Homemade Croutons and Dressing
Ingredients
Serves: 3–4 people
Note: Only part of the croutons will be used in the salad. Store leftovers in an airtight container for later use.
☞ For the Salad & Caesar Dressing
- 1 large or 2 small heads of romaine lettuce
- 1 clove garlic (or 2 small cloves)
- 3 oil-packed anchovy fillets
- Salt, to taste
- 1 egg yolk
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 55g (1.94 oz) neutral vegetable oil
- 1 tbsp olive oil
- Freshly ground black pepper, to taste
- Shaved or grated Parmigiano-Reggiano, to taste
☞ For the Homemade Croutons
- ½ baguette
- 3 tbsp olive oil
- 1 clove garlic, minced
- Freshly ground black pepper, to taste
- Grated Parmigiano-Reggiano, to taste
Leftover dressing can be stored in the fridge and should be consumed within 3 days.
These garlic croutons are also perfect served with gazpacho, mushroom soup, or pumpkin soup.
How to Make Caesar Salad with Croutons and Dressing
- Start with the croutons: Slice half a baguette lengthwise, then cut into bite-sized cubes.
- Mince the garlic. In a small bowl, combine 3 tablespoons of olive oil with the minced garlic and let it steep for 10–15 minutes to infuse the oil with flavor.
- Drizzle the garlic-infused oil over the bread cubes and toss to coat. Spread them out on a baking sheet. Add black pepper and grated Parmesan on top. For a stronger flavor, you can sprinkle in a little salt too.
- Preheat oven to 340°F (170°C). Bake for 12–14 minutes, or until golden brown and crisp.
- Let the croutons cool completely before using.
- Make the Caesar dressing: Finely chop the anchovies and garlic. Use the flat side of your knife to mash the garlic into a paste, then combine with the chopped anchovies and mash together. Scrape into a mixing bowl.
- Add salt, black pepper, egg yolk, lemon juice, and mustard to the anchovy-garlic paste. Whisk until smooth.
- Slowly drizzle in the vegetable oil while whisking continuously to emulsify. Start with a few small additions, then gradually increase to a thin stream. Once thickened, whisk in the olive oil. Taste and adjust seasoning as needed.
- Prep the lettuce: Trim the root end and separate the leaves. Soak in cool water for 15 minutes to remove any dirt or grit.
- Dry the romaine thoroughly using paper towels or a salad spinner. You can also cut the leaves into bite-sized pieces. It’s important to dry the leaves well—excess water will make the salad soggy.
- Toss the dry romaine with the desired amount of Caesar dressing. Add a generous sprinkle of Parmesan and mix to coat evenly. Add the croutons and toss again. Top with extra Parmesan shavings just before serving.
Watch the full step-by-step video here: Caesar Salad with Homemade Croutons and Dressing