Sourdough Crouton Caesar Salad (Print Version)

Fresh romaine tossed with creamy dressing and golden garlicky sourdough croutons for satisfying crunch.

# What You'll Need:

→ Sourdough Croutons

01 - 3 cups day-old sourdough bread, cut into 1-inch cubes
02 - 3 tablespoons olive oil
03 - 1 large garlic clove, minced
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon black pepper

→ Caesar Dressing

06 - 1 large egg yolk, or 2 tablespoons mayonnaise for egg-free option
07 - 1 teaspoon Dijon mustard
08 - 2 teaspoons fresh lemon juice
09 - 2 teaspoons Worcestershire sauce
10 - 2 anchovy fillets, minced, optional
11 - 1/2 cup extra-virgin olive oil
12 - 1/4 cup grated Parmesan cheese
13 - 1 small garlic clove, finely minced
14 - Salt and black pepper to taste

→ Salad

15 - 2 large heads romaine lettuce, chopped
16 - 1/3 cup shaved Parmesan cheese
17 - Freshly ground black pepper

# Steps to Follow:

01 - Preheat oven to 375°F.
02 - In a large bowl, toss sourdough cubes with olive oil, minced garlic, salt, and pepper until evenly coated.
03 - Spread coated bread cubes on a baking sheet in a single layer. Bake for 12 to 15 minutes, turning once halfway through, until golden and crisp. Transfer to a plate and allow to cool completely.
04 - In a medium bowl, whisk together egg yolk, mustard, lemon juice, Worcestershire sauce, anchovies if using, and minced garlic until well combined.
05 - Slowly drizzle olive oil into the egg mixture while whisking continuously to create an emulsion. Fold in grated Parmesan cheese and season with salt and pepper to taste.
06 - In a large salad bowl, toss chopped romaine with half the prepared dressing. Add additional dressing to achieve desired coating, then top with shaved Parmesan and cooled croutons.
07 - Finish with freshly ground black pepper and serve immediately.

# Additional Tips::

01 -
  • Homemade dressing: A creamy, emulsified Caesar dressing made from scratch that tastes infinitely better than anything from a bottle.
  • Sourdough croutons: Golden, garlicky, and perfectly crisp — a brilliant use of day-old sourdough bread.
  • Quick and easy: Just 20 minutes of prep and 15 minutes of baking means this stunning salad is on the table in 35 minutes.
  • Adaptable: Easily made vegetarian by omitting anchovies and swapping in vegetarian Worcestershire sauce.
  • Crowd-pleasing: Yields four generous servings, making it ideal for family meals or entertaining.
02 -
  • Use day-old bread: Slightly stale sourdough absorbs the olive oil and garlic more evenly and crisps up far better than fresh bread in the oven.
  • Drizzle oil slowly: Adding the olive oil too quickly when making the dressing will break the emulsion — patience is key for a creamy, glossy result.
  • Make ahead: Croutons can be baked up to 3 days in advance and stored in an airtight container at room temperature.
  • Dress at the last moment: Toss the romaine with dressing only just before serving to keep the leaves crisp and fresh.
  • Allergen note: This recipe contains wheat, egg, fish (anchovies), and milk (Parmesan). Worcestershire sauce may contain soy — always check labels.
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