Easy Caesar Salad with Sourdough Croutons Recipe

Introduction

This easy Caesar salad with sourdough croutons is a fresh and flavorful twist on a classic favorite. Crisp romaine lettuce, creamy homemade dressing, and crunchy, buttery croutons come together for a simple yet satisfying dish perfect for any occasion.

Ingredients

• 2 teaspoons garlic paste
• 1 teaspoon anchovy paste
• 1 teaspoon Dijon mustard, smooth
• 1 teaspoon Worcestershire sauce
• Juice of 1 lemon (about 3 tablespoons)
• ½ cup full-fat mayonnaise (we love Duke’s!)
• ⅓ cup fresh-grated Parmigiano-Reggiano cheese, plus more for shaving over salad
• Kosher salt and freshly ground black pepper, to taste
• 24 ounces (about 1 lb, 8 ounces) romaine hearts
• 4 cups sourdough bread, cut into bite-sized pieces
• 4 tablespoons unsalted butter, melted
• ½ teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Step 1: In a medium bowl, mason jar, or deli container, combine the garlic paste, anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, mayonnaise, Parmigiano-Reggiano cheese, and salt and pepper to taste.
2. Step 2: Whisk or stir the dressing until well combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and to chill.
3. Step 3: In a large bowl, toss the sourdough bread pieces with melted butter, garlic powder, and salt and pepper to taste, ensuring all pieces are coated evenly.
4. Step 4: For air fryer croutons, preheat the air fryer to 400°F. Spread the coated sourdough pieces in the basket and air fry for 4 minutes or until lightly golden and crisp. For oven-baked croutons, preheat the oven to 375°F, spread the bread pieces on a baking sheet, and bake for 20-25 minutes until golden and crisp. Set aside once done.
5. Step 5: Rinse the romaine hearts thoroughly and pat dry with paper towels to ensure the dressing sticks well. Trim off the root end and any wilted or brown sections, then slice into 2-inch strips.
6. Step 6: Place the romaine lettuce in a large salad bowl. Add a few spoonfuls of dressing and shave some Parmigiano-Reggiano over the top. Toss well to coat the lettuce evenly, adding more dressing if desired. Top with the prepared sourdough croutons.
7. Step 7: Serve the Caesar salad immediately, either in the bowl or on a large serving platter. Enjoy!

Tips & Variations

• Use day-old sourdough bread for croutons to achieve the best crispiness without sogginess.
• Add grilled chicken or shrimp for a heartier main dish.
• For a lighter dressing, substitute half the mayonnaise with Greek yogurt.
• If you prefer a vegetarian version, omit the anchovy paste and add extra Parmesan for flavor.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to 3 days. Keep croutons in a sealed container at room temperature for up to 2 days to maintain their crunch. It’s best to assemble the salad just before serving to avoid soggy lettuce and croutons. Reheat croutons briefly in the oven to restore crispiness if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be made up to 3 days in advance and kept refrigerated. This actually helps the flavors intensify.

What can I use if I don’t have anchovy paste?

You can substitute anchovy paste with a splash of soy sauce or omit it altogether, but anchovies add a distinctive umami depth that’s key to classic Caesar flavor.