Easy Caesar Salad with Sourdough Croutons Recipe

Introduction

This Easy Caesar Salad with Sourdough Croutons is a fresh and flavorful twist on the classic dish. Creamy dressing, crisp romaine, and homemade crunchy croutons come together for a salad that’s perfect as a side or a light meal.

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
• Kosher salt and fresh ground black pepper, to taste
• 24 ounces (about 1 lb 8 oz) romaine hearts
• 4 cups sourdough bread, cut into bite-sized pieces
• 4 tablespoons unsalted butter, melted
• ½ teaspoon garlic powder

Instructions

1. Step 1: In a medium bowl, mason jar, or deli container, combine garlic paste, anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, mayonnaise, grated Parmigiano-Reggiano, 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 let the flavors meld and chill.
3. Step 3: In a large bowl, toss the sourdough pieces with melted butter, garlic powder, and salt and pepper until the bread is evenly coated.
4. Step 4: For air fryer croutons, preheat to 400°F. Spread the buttered sourdough in the basket and air fry for about 4 minutes until golden and crisp. For oven croutons, preheat to 375°F, spread sourdough on a baking sheet, and bake for 20–25 minutes until lightly golden and crispy. Set aside.
5. Step 5: Rinse romaine leaves thoroughly and pat dry. Trim off the root end and any wilted or brown parts. Cut the leaves crosswise into 2-inch strips.
6. Step 6: Place romaine 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 sourdough croutons.
7. Step 7: Serve immediately in the bowl or transfer to a large platter. Enjoy your fresh Caesar Salad!

Tips & Variations

• Use day-old sourdough bread for croutons to achieve the best crunch and texture.
• For a lighter dressing, substitute half of the mayonnaise with Greek yogurt.
• Add grilled chicken or shrimp for a satisfying main course.
• Try adding freshly cracked black pepper on top for an extra kick.

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 crispness. The salad is best served fresh; if necessary, keep dressed salad refrigerated and consume within a few hours. Reheat croutons briefly in a toaster oven to restore crunch before serving.

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 prepared up to 3 days in advance and stored in the refrigerator. Allow it to chill so the flavors meld nicely before serving.

How can I make this salad vegetarian?

Omit the anchovy paste and Worcestershire sauce to keep the dressing vegetarian. You may also add capers for a briny flavor as a substitute.

Easy Caesar Salad with Sourdough Croutons Recipe

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4.8 from 82 reviews

This Easy Caesar Salad with Sourdough Croutons combines crisp romaine lettuce with a rich, creamy homemade Caesar dressing and crunchy, buttery sourdough croutons. The dressing features classic flavors from garlic, anchovy, Dijon mustard, Worcestershire sauce, lemon, and Parmigiano-Reggiano cheese, offering an authentic and tangy taste. The sourdough croutons can be air-fried or oven-baked to golden perfection, adding a delightful crunch. Perfect as a starter or a light meal, this salad is quick to prepare and satisfies classic Caesar salad cravings with a homemade touch.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 4-25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Air Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dressing

• 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 & fresh ground black pepper, to taste

Salad

• 24 ounces (about 1 lb, 8 ounces) romaine hearts

Sourdough Croutons

• 4 cups sourdough bread, cut into bite-sized pieces
• 4 tablespoons unsalted butter, melted
• ½ teaspoon garlic powder
• Kosher salt & fresh ground black pepper, to taste

Instructions

1. Prepare the Dressing: In a medium bowl, mason jar, or deli container, combine garlic paste, anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, mayonnaise, fresh-grated Parmigiano-Reggiano cheese, and kosher salt and freshly ground black pepper to taste. Whisk or stir the dressing until smooth and well combined.
2. Chill the Dressing: Cover the dressing container with plastic wrap or an airtight lid and refrigerate for at least 30 minutes. This allows the flavors to meld and the dressing to chill, enhancing the taste.
3. Make the Croutons: In a large bowl, toss the sourdough bread pieces with melted unsalted butter, garlic powder, kosher salt, and freshly ground black pepper. Ensure the bread is evenly coated by mixing with your hands (disposable gloves are optional).
4. Cook the Croutons: For air fryer croutons, preheat the air fryer to 400°F. Spread the buttered sourdough pieces in the air fryer basket in a single layer and air fry for 4 minutes or until golden and crisp. Alternatively, for oven-baked croutons, preheat the oven to 375°F, spread the sourdough pieces on a baking sheet, and bake for 20-25 minutes or until lightly golden and crisp. Set aside once done.
5. Prepare the Romaine Lettuce: Rinse the romaine hearts thoroughly and pat dry with paper towels to remove excess moisture for better dressing adherence. Trim off the root end and remove any wilted or brown sections. Using a sharp knife, cut the romaine crosswise into 2-inch strips.
6. Toss the Salad: Place the prepared romaine lettuce into a large salad bowl. Add a few spoonfuls of the chilled Caesar dressing and shave some Parmigiano-Reggiano cheese over the top. Toss the salad thoroughly until the leaves are well coated with the dressing. Add more dressing as desired for preferred taste and texture.
7. Serve: Top the dressed salad with the prepared sourdough croutons. Serve the Caesar salad immediately either in the bowl or transferred to a large serving platter. Enjoy the fresh and crunchy textures with bold, savory flavors.

Notes

• Ensure the romaine lettuce is completely dry before adding dressing to prevent sogginess.
• Adjust the amount of anchovy paste according to your preference for saltiness and umami flavor.
• The croutons can be made ahead and stored in an airtight container for up to 2 days; re-crisp them in the air fryer or oven before serving.
• For a lighter dressing, you can substitute mayonnaise with Greek yogurt, but the texture and flavor will differ slightly.
• Use freshly grated Parmigiano-Reggiano for the best flavor and texture in both the dressing and salad topping.

Keywords: Caesar Salad, Sourdough Croutons, Homemade Caesar Dressing, Air Fryer Croutons, Classic Salad, Easy Salad Recipe, Italian Salad