Sourdough Crouton Caesar Salad

There are salads, and then there is the Sourdough Crouton Caesar Salad — a dish that turns a humble bowl of greens into something truly memorable. Crisp, cold romaine lettuce meets a rich, tangy homemade Caesar dressing, all crowned with golden, garlicky sourdough croutons that shatter satisfyingly with every bite. This Italian-American classic is reimagined here with day-old sourdough bread, transforming what might otherwise go stale into the most irresistible croutons you have ever tasted. Ready in just 35 minutes and serving four, this salad is as perfect for a weeknight dinner as it is for entertaining guests.

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What makes this Caesar salad stand apart is the attention to texture and flavor at every layer. The sourdough croutons absorb just enough of the garlicky olive oil to become deeply savory, while still keeping a satisfying crunch that holds up beautifully against the creamy dressing. The dressing itself is built the traditional way — whisking an egg yolk with Dijon mustard and lemon juice, then slowly drizzling in extra-virgin olive oil to create a glossy, velvety emulsion. Folded through with grated Parmesan and a whisper of Worcestershire, it clings to every leaf of chopped romaine with purpose and richness. This is a salad that rewards a little patience and a love of bold, classic flavors.

Ingredients

• Sourdough Croutons
• 3 cups (150 g) day-old sourdough bread, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large garlic clove, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Caesar Dressing
• 1 large egg yolk (or 2 tbsp mayonnaise for egg-free)
• 1 tsp Dijon mustard
• 2 tsp fresh lemon juice
• 2 tsp Worcestershire sauce
• 2 anchovy fillets, minced (optional)
• 1/2 cup (120 ml) extra-virgin olive oil
• 1/4 cup (25 g) grated Parmesan cheese
• 1 small garlic clove, finely minced
• Salt and black pepper, to taste
• Salad
• 2 large heads romaine lettuce, chopped
• 1/3 cup (30 g) shaved Parmesan cheese
• Freshly ground black pepper

Keeps spices within easy reach while cooking, helping you season dishes quickly during everyday meal prep.

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Instructions

Step 1: Preheat the oven

Preheat oven to 375°F (190°C).

Step 2: Prepare the croutons

In a large bowl, toss sourdough cubes with olive oil, minced garlic, salt, and pepper until evenly coated. Spread on a baking sheet in a single layer.

Step 3: Bake the croutons

Bake croutons for 12–15 minutes, turning once, until golden and crisp. Set aside to cool.

Step 4: Start the dressing

For the dressing, in a medium bowl, whisk together egg yolk, mustard, lemon juice, Worcestershire sauce, anchovies (if using), and minced garlic.

Step 5: Emulsify the dressing

Slowly drizzle in olive oil while whisking continuously to emulsify. Stir in grated Parmesan. Season with salt and pepper to taste.

Step 6: Assemble the salad

In a large salad bowl, toss chopped romaine with half the dressing. Add more dressing to taste, then top with shaved Parmesan and cooled sourdough croutons.

Step 7: Serve

Finish with a grind of black pepper. Serve immediately.

Zusatztipps für die Zubereitung

Für die besten Ergebnisse sollten die Croutons vollständig abkühlen, bevor sie auf den Salat gegeben werden — so bleiben sie schön knusprig und werden nicht durch die Hitze weich. Die Dressing-Emulsion gelingt am besten, wenn das Öl sehr langsam und in einem dünnen Strahl eingeträufelt wird, während kontinuierlich geschlagen wird. Wer auf rohe Eier verzichten möchte, kann stattdessen 2 Esslöffel Mayonnaise verwenden. Die Croutons lassen sich hervorragend im Voraus zubereiten und in einem luftdichten Behälter bis zu 3 Tage aufbewahren. Für besonders frische Ergebnisse den Salat erst kurz vor dem Servieren anmachen.

Varianten und Anpassungen

Dieser Caesar Salad lässt sich auf viele Arten anpassen. Für eine vegetarische Version die Anchovis weglassen und vegetarische Worcestershiresauce verwenden. Wer mehr Crunch möchte, kann dünn geschnittene Radieschen oder geröstete Kichererbsen hinzufügen. Die Dressing-Menge lässt sich nach persönlichem Geschmack anpassen — manche bevorzugen einen leichter angemachten Salat, andere mögen ihn üppiger. Für eine ei-freie Variante einfach Mayonnaise statt Eigelb verwenden. Das Rezept ist von Natur aus nussfrei, sodass es auch für Personen mit Nussallergien geeignet ist.

Serviervorschläge

Dieser Caesar Salad eignet sich hervorragend als Vorspeise oder leichtes Hauptgericht. Er passt wunderbar zu einem kühlen, trockenen Weißwein wie einem Sauvignon Blanc, dessen Frische die Cremigkeit des Dressings ausbalanciert. Als Beilage harmoniert er perfekt mit gegrilltem Hähnchen, Pasta oder geröstetem Gemüse. Für ein beeindruckendes Dinner-Party-Menü den Salat in gekühlten, tiefen Tellern servieren und unmittelbar vor dem Auftragen mit den Croutons toppen, um maximale Knusprigkeit zu gewährleisten. Frisch gemahlener schwarzer Pfeffer als letzter Akzent rundet das Gericht aromatisch ab.

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The Sourdough Crouton Caesar Salad is proof that the most satisfying dishes are often the simplest ones done with care. Every element — from the garlicky, golden croutons to the silky homemade dressing and the cold, crisp romaine — works in harmony to deliver a salad that feels both classic and special. With just 35 minutes from start to finish and four generous servings, it is a recipe worth returning to again and again. Whether you are making it for a quiet weeknight dinner or laying it out for a table of guests, this Caesar salad never fails to impress. Serve it immediately, savor every crunchy, creamy bite, and enjoy.

Perfect for frying eggs, sautéing vegetables, and simmering small-batch sauces for quick everyday meals.

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Common Recipe Questions

→ How can I make the dressing egg-free?

Replace the egg yolk with mayonnaise to keep a creamy texture without eggs.

→ What gives the croutons their crispy texture?

Baking sourdough cubes coated with olive oil and garlic at 375°F until golden ensures a crunchy bite.

→ Can anchovies be omitted?

Yes, removing anchovies makes it vegetarian-friendly without compromising the dressing’s flavor.

→ How do I store leftover croutons?

Keep cooled croutons in an airtight container for up to three days to maintain crispness.

→ What variations suit this salad?

Adding thinly sliced radishes or roasted chickpeas adds extra crunch and flavor variety.