Sourdough Crouton Caesar Salad (Printable Version)

Fresh romaine tossed with creamy dressing and crunchy garlicky sourdough croutons.

# Ingredient List:

→ 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

# Directions:

01 - Preheat oven to 375 degrees Fahrenheit. In a large bowl, toss sourdough cubes with olive oil, minced garlic, salt, and pepper until evenly coated.
02 - Spread coated sourdough 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 wire rack to cool completely.
03 - In a medium bowl, whisk together egg yolk, mustard, lemon juice, Worcestershire sauce, anchovies if using, and minced garlic until well combined.
04 - Slowly drizzle extra-virgin olive oil into the egg mixture while whisking continuously to achieve proper emulsification. Stir in grated Parmesan cheese and season with salt and pepper to taste.
05 - In a large salad bowl, toss chopped romaine with half the dressing. Add additional dressing as desired, then top with shaved Parmesan and cooled croutons.
06 - Apply a generous grind of black pepper over the salad. Serve immediately while croutons maintain optimal crispness.

# Expert Advice:

01 -
  • Those croutons have a real sourdough tang that takes Caesar salad from ordinary to memorable.
  • The homemade dressing comes together faster than you'd think, and tastes nothing like bottled versions.
  • It's the kind of salad that works as a light dinner or an elegant side without needing anything else.
02 -
  • Day-old bread matters because fresh sourdough is too soft and steams inside rather than crisping up.
  • If your dressing breaks or looks grainy while adding oil, start over with a fresh egg yolk and whisk in the broken mixture slowly until it comes together again.
  • Toss the salad just before serving or the lettuce will wilt and the croutons will soften from the dressing.
03 -
  • Make your own croutons if you have day-old bread on hand, because store-bought ones taste like they were fried sometime last year.
  • Grate your own Parmesan from a wedge instead of using pre-shredded cheese, which coats the flakes to prevent clumping and changes the texture completely.
  • If you're wary of raw egg, use 2 tablespoons of mayonnaise instead of the yolk, and the dressing comes out nearly identical with zero risk.
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