The Best Homemade Caesar Salad — Ready in 15 Minutes
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 6
- Calories
- 208 kcal
- Protein
- 5.00 g
- Carbs
- 15.00 g
- Fat
- 14.00 g
Ingredients
- 3 cupstorn bread cubes ((about half of a small loaf))
- 2-3 tablespoonsolive oil
- 1 pinchsalt
- ¼ cupmayonnaise
- 1 clovegarlic ((minced))
- 1 tablespoonfresh lemon juice
- 1 teaspoonanchovy paste
- 1 teaspoonWorcestershire sauce
- 1 teaspoonDijon mustard
- ½ teaspooncoarse salt
- ½ teaspoonground black pepper
- 1 headromaine lettuce ((washed and torn or chopped into bite-sized pieces))
- ⅓ cupParmesan cheese ((grated, shaved or shredded))
- —Croutons
Instructions
- 1
Preheat oven to 375°F. Drizzle bread cubes with enough olive oil so they are all very lightly coated. Toss and add salt.
- 2
Spread out onto a sheet pan and bake until edges turn brown, 7-10 minutes. Keep a close eye on them so they don't burn, stir and toss them as needed.
- 3
Set aside while you prepare the rest of the salad. Can be made several days in advance and stored in an airtight container.
- 4
Whisk together all dressing ingredients. Store in the fridge until ready to use. Can be made at least 1 week in advance.
- 5
In a large bowl, toss the lettuce with enough dressing to lightly coat the leaves (or to your preference). You may not need all of the dressing.
- 6
Add half of the croutons and Parmesan cheese and toss again.
- 7
Top with remaining croutons and cheese and serve immediately.