It's a delicious and classic dish that's perfect as a side or as a main course with added grilled chicken or shrimp if you like.
Ingredients
1large head of romaine lettuce, washed and torn into bite-sized pieces
1 cup croutons (store-bought or homemade)
1/2cupgrated Parmesan cheese
4-6anchovy fillets (optional, for dressing)
1/4cupextra-virgin olive oil
2cloves garlic, minced
Salt and freshly ground black pepper to taste
1lemon, juiced
1teaspoonWorcestershire sauce
1teaspoonDijon mustard
For the dressing:
1/2cupmayonnaise
1/4cupgrated Parmesan cheese
2tablespoonslemon juice
1teaspoonDijon mustard
1clove garlic, minced
1/2teaspoonWorcestershire sauce
Salt and freshly ground black pepper to taste
Instructions
1. Prepare the Croutons:
Preheat your oven to 375°F (190°C).
Slice or tear stale bread into bite-sized pieces.
Toss the bread pieces with a drizzle of olive oil, a pinch of salt, and some garlic powder (optional).
Place the bread on a baking sheet and bake in the preheated oven for 10-15 minutes or until the croutons are golden brown and crispy. Set aside to cool.
2. Prepare the Dressing:
In a small bowl, whisk together the mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, salt, and pepper. Mix until well combined.
If using anchovy fillets, finely chop them and add them to the dressing. Alternatively, you can mash them into a paste before adding them for a stronger anchovy flavor.
3. Assemble the Salad:
In a large salad bowl, combine the torn romaine lettuce leaves and croutons.
Drizzle the dressing over the salad and toss gently to coat the lettuce and croutons evenly.
Sprinkle grated Parmesan cheese over the top.
Season with additional salt and freshly ground black pepper to taste.
Squeeze fresh lemon juice over the salad just before serving to brighten the flavors.
4. Serve:
Divide the Caesar salad onto individual plates or serve it family-style in a large bowl.
You can garnish with additional croutons, Parmesan cheese, or anchovy fillets if desired.