Sourdough Crouton Caesar Salad

My neighbor Sarah showed up one afternoon with a container of sourdough starter and a determined look, insisting I learn to bake with it. Weeks later, I had more bread than I knew what to do with, so I started cubing the day-old loaves and tossing them in olive oil. That's when everything clicked—golden, shattering croutons that actually tasted like something, paired with a Caesar dressing I'd finally learned to emulsify without breaking. This salad became my answer to every potluck, and honestly, it's the croutons that make people ask for the recipe.

I made this for a small dinner party on a Tuesday night when I was too tired to plan anything fancy, and my friend Marcus actually paused mid-bite and said, "Wait, you made the dressing?" That moment of realizing someone genuinely preferred what I'd whisked together over store-bought felt small but real. Now whenever I'm second-guessing whether something homemade is worth the effort, I think of that pause.

Ingredients

• Day-old sourdough bread: Use bread that's at least a day old so it's firm enough to cube without turning into mush, and the tang comes through when toasted.
• Extra-virgin olive oil: Don't skimp here because you taste it in both the croutons and the dressing.
• Egg yolk: This is what creates that silky emulsion, though mayonnaise works if you're avoiding raw eggs.
• Anchovies: They dissolve into the dressing and add umami depth without making anything taste fishy, but skip them if you prefer.
• Fresh lemon juice: Bottled will work in a pinch, but fresh makes a noticeable difference in brightness.
• Worcestershire sauce: Check the label if you're vegetarian, as traditional versions contain anchovies.
• Romaine lettuce: Choose heads that are crisp and pale green in the center for the best texture and mild flavor.
• Parmesan cheese: Get a wedge and shave it yourself if possible, as pre-grated versions contain anti-caking agents that change the mouthfeel.

Instructions

Heat your oven and prep the bread:

Set the oven to 375°F and let it fully preheat. While it warms, cut your sourdough into roughly 1-inch cubes and try to keep them relatively even so they toast at the same rate.

Coat and spread:

Toss the bread cubes in a bowl with olive oil, minced garlic, salt, and pepper until everything glistens. Spread them on a baking sheet in a single layer where nothing overlaps.

Toast until golden:

Bake for 12 to 15 minutes, stirring once halfway through, until the edges are deep golden and the centers still have a slight chew. They'll crisp up more as they cool, so don't overbake.

Start the dressing base:

In a medium bowl, whisk together the egg yolk, Dijon mustard, lemon juice, Worcestershire, minced anchovies if using, and a small pinch of minced garlic. This is your emulsion foundation.

Build the emulsion:

Add the olive oil a few drops at a time at first while whisking constantly, which is key to keeping everything smooth and creamy. Once it starts to thicken, you can pour in the oil in a thin stream while continuing to whisk.

Finish the dressing:

Stir in the grated Parmesan and taste for salt and pepper. You likely won't need much since the anchovies and cheese bring their own saltiness.

Assemble the salad:

Chop your romaine and place it in a large bowl. Pour about half the dressing over it and toss gently to coat, then taste and add more if you want. Top with shaved Parmesan and those cooled croutons, finish with a grind of black pepper, and serve right away.

Pin Recipe

I once served this at a potluck where someone with a sourdough obsession asked if I'd milled the flour myself. The croutons just tasted that good, and I got to sheepishly admit they came from store-bought bread. It was a reminder that sometimes the most impressive meals are built from simple, quality ingredients and a little technique, nothing more.

Making Croutons Ahead

One of my favorite tricks is baking the croutons the morning of, which means most of the work is done before guests arrive. They keep in an airtight container for three days without losing much crunch, so you can make them even earlier if needed. Just store them separately from the dressing and lettuce, and assemble everything at the last minute.

The Dressing Emulsion Secret

The first time I tried whisking the oil in too fast, I ended up with a broken, grainy mess and learned the hard way that patience is non-negotiable. Room temperature ingredients help tremendously, so pull your egg yolk and oil out of the fridge a few minutes before you start. That slight warmth makes emulsifying feel almost effortless, like the dressing wants to come together.

Ways to Build on This Salad

Once you have the foundation, it becomes a canvas for whatever vegetables are calling to you. A handful of thinly sliced radishes adds a peppery snap, roasted chickpeas give it substance if you want to skip meat, and even a poached egg on top turns it into a proper light meal. The beauty is that the dressing and croutons are strong enough to carry whatever you add.

• Roast some chickpeas with smoked paprika for a vegetarian protein boost that's genuinely crunchy.
• Keep the croutons and dressing components ready to go so you can mix and match fresh vegetables depending on the season.
• If you're feeding people with dietary restrictions, the salad base and dressing work beautifully as-is, and guests can skip the anchovies or cheese as needed.

Pin Recipe

This salad has become one of those recipes I keep coming back to because it proves that simple done well beats complicated every time. Once you master the technique, you own it, and that feels like real kitchen confidence.

Recipe FAQs

→ How do I make the sourdough croutons crispy?

Toss the sourdough cubes with olive oil, garlic, salt, and pepper, spread them evenly on a baking sheet, and bake at 375°F for 12–15 minutes until golden and crisp, turning once.

→ Can I make the dressing without eggs?

Yes, use 2 tablespoons of mayonnaise instead of egg yolk to maintain creaminess and avoid raw eggs.

→ What is a good substitution for anchovies?

Omit anchovies for a vegetarian-friendly version or substitute with vegetarian Worcestershire sauce for similar umami flavor.

→ How do I store leftover croutons?

Store cooled croutons in an airtight container at room temperature for up to 3 days to keep them crunchy.

→ Can I add extra crunch to this salad?

Yes, thinly sliced radishes or roasted chickpeas add a nice additional texture contrast.