Sourdough Crouton Caesar Salad (Print View)

A vibrant Caesar featuring crisp romaine, creamy dressing, and golden 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 alternative
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°F. In a large bowl, toss sourdough cubes with olive oil, minced garlic, salt, and pepper until evenly coated.
02 - Spread coated bread cubes in a single layer on a baking sheet. Bake for 12 to 15 minutes, turning once halfway through, until golden and crisp. Transfer to a plate to cool.
03 - In a medium bowl, whisk together egg yolk, mustard, lemon juice, Worcestershire sauce, anchovies if using, and minced garlic until combined.
04 - Slowly drizzle olive oil into the egg mixture while whisking continuously to create a smooth, creamy emulsion. Stir in grated Parmesan and season with salt and pepper to taste.
05 - Place chopped romaine in a large salad bowl. Toss with half the dressing, then add more dressing to reach desired consistency. Top with shaved Parmesan and cooled croutons.
06 - Grind fresh black pepper over the salad and serve immediately while croutons are still crisp.

# Expert Tips:

01 -
  • The croutons stay crispy for hours because sourdough's slight tang and sturdy crumb hold up better than regular bread.
  • A proper Caesar dressing tastes nothing like bottled, with that silky richness that comes from actually emulsifying oil into egg yolk.
  • It comes together in under 40 minutes but feels fancy enough for company, or indulgent enough for a solo lunch that matters.
02 -
  • Room temperature egg yolks emulsify far better than cold ones, so take yours out of the fridge 10 minutes before starting, or your dressing will break and seize up on you.
  • Sourdough makes better croutons than regular bread because it's denser and tangier, so it actually improves the salad rather than just adding texture filler.
03 -
  • Day-old sourdough is crucial, as fresh bread is too moist and will absorb oil rather than toast crisply, turning chewy instead of crunchy.
  • Whisk the dressing in a bowl just wide enough that your whisk can move freely, because cramped space makes emulsifying harder and air bubbles necessary for that silky texture.
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