Download a free cookbook with Munchery's top-20 all time highest rated recipes

logo
Subscribe
logo
white bowl of caesar salad with garlic croutons and shaved Parmigiano-Reggiano

Caesar Salad with Garlic Croutons

fresh romaine, shredded Parmigiano-Reggiano

STARS

A classic Caesar: fresh and crunchy hearts of romaine lettuce sprinkled with shredded, salty Parmigiano-Reggiano cheese. Add crispy garlic croutons and a garlic-anchovy dressing for crunch and umami flavor.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  25 minutes
Active Time:  10 minutes
Ingredients

Caesar Dressing 

  • 1 head garlic, peeled
  • 1 lemon, juiced
  • 4 anchovy fillets in oil
  • 1 teaspoon Dijon mustard
  • 2 teaspoons red wine vinegar
  • ⅔ cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup shredded parmesan cheese
  • ¼ cup olive oil, plus more to achieve desired consistency
  • ⅛ teaspoon pepper
  • Salt, to taste

Garlic Croutons

  • 1 baguette, diced into ½-inch cubes
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced

Salad

  • 3 romaine hearts, chopped
  • 1/2 cup shaved Parmigiano-Reggiano
Directions
1
Preheat the oven to 350°F. 
2
Coat the peeled garlic cloves in oil, wrap in foil and roast for about 20-30 minutes, until caramelized.  
3
Toss the bread cubes with the olive oil, minced garlic, salt and pepper on a baking sheet. Toast until crispy, 8-10 minutes. Cool. 
4
Add the roasted garlic, lemon juice, anchovies, mustard, vinegar, mayo, Worcestershire sauce, and parmesan to a blender, food processor, or immersion blender. Blend until smooth. As the mixture is blending, slowly add the oil to emulsify. Season to taste.
5
Toss the romaine with the dressing and croutons in a large bowl. Garnish with Parmigiano-Reggiano.

Caesar Salad with Garlic Croutons

fresh romaine, shredded Parmigiano-Reggiano

STARS

A classic Caesar: fresh and crunchy hearts of romaine lettuce sprinkled with shredded, salty Parmigiano-Reggiano cheese. Add crispy garlic croutons and a garlic-anchovy dressing for crunch and umami flavor.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  25 minutes
Active Time:  10 minutes
Servings:  4

Ingredients

Caesar Dressing 

  • 1 head garlic, peeled
  • 1 lemon, juiced
  • 4 anchovy fillets in oil
  • 1 teaspoon Dijon mustard
  • 2 teaspoons red wine vinegar
  • ⅔ cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup shredded parmesan cheese
  • ¼ cup olive oil, plus more to achieve desired consistency
  • ⅛ teaspoon pepper
  • Salt, to taste

Garlic Croutons

  • 1 baguette, diced into ½-inch cubes
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced

Salad

  • 3 romaine hearts, chopped
  • 1/2 cup shaved Parmigiano-Reggiano

Directions

1
Preheat the oven to 350°F. 
2
Coat the peeled garlic cloves in oil, wrap in foil and roast for about 20-30 minutes, until caramelized.  
3
Toss the bread cubes with the olive oil, minced garlic, salt and pepper on a baking sheet. Toast until crispy, 8-10 minutes. Cool. 
4
Add the roasted garlic, lemon juice, anchovies, mustard, vinegar, mayo, Worcestershire sauce, and parmesan to a blender, food processor, or immersion blender. Blend until smooth. As the mixture is blending, slowly add the oil to emulsify. Season to taste.
5
Toss the romaine with the dressing and croutons in a large bowl. Garnish with Parmigiano-Reggiano.