Romaine Caesar Salad Recipe
Small or large Romaine Caesar with garlic croutons, fresh grated Parmesan cheese & Caesar dressing
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Ingredients
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Salad Base
Croutons
Caesar Dressing
Method
Salad Preparation
Prepare the Romaine
Wash the Romaine lettuce heads thoroughly under cold water. Remove any wilted outer leaves. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
Grate the Parmesan
Using a box grater or a food processor, grate the Parmesan cheese and set it aside for later.
Crouton Preparation
Make the Croutons
Preheat the oven to 375°F (190°C). Cut the bread slices into cubes and place them in a mixing bowl. Drizzle with olive oil and sprinkle with garlic powder, salt, and black pepper. Toss until the bread cubes are evenly coated.
Bake the Croutons
Spread the bread cubes in a single layer on a baking sheet. Bake in the preheated oven for about 10-12 minutes or until golden brown and crisp. Remove from the oven and let cool.
Caesar Dressing Preparation
Make the Dressing
In a medium bowl, combine mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and black pepper. Whisk together until smooth and well combined.
Assembly
Combine Ingredients
Add the torn Romaine lettuce to a large bowl. Pour the Caesar dressing over the lettuce and toss gently to coat the leaves evenly.
Add Croutons and Cheese
Sprinkle the baked croutons and grated Parmesan cheese over the top of the salad. Toss gently again to incorporate.
Serve
Serve immediately, garnishing with extra Parmesan cheese if desired.