Classic Homemade Caesar Salad Recipe

croutons

🥗Healthier: toasted whole grain bread

💰Cheaper: store-bought croutons

Whole grain bread is more nutritious.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino Romano

Nutritional yeast is lower in calories.

Caesar dressing

🥗Healthier: Greek yogurt-based dressing

💰Cheaper: store-bought dressing

Greek yogurt adds protein and reduces calories.

Slice the French baguette in half lengthwise and then in half widthwise to create small bite-sized pieces.

Add the crouton pieces to a bowl and season with sea salt and fresh cracked black pepper.

Drizzle extra virgin olive oil over the croutons and mix until combined.

Spread the croutons out on a sheet tray lined with parchment paper and roast in a preheated oven at 375 degrees for 15 to 20 minutes until golden brown.

In a food processor, add anchovy filets and garlic cloves, pulse 30 to 40 times to roughly chop.

Add pasteurized eggs and squeeze in the juice of half a lemon, then pulse until blended and smooth.

Slowly add olive oil while processing until the dressing is emulsified and thick.

Add fresh grated Parmesan cheese and the juice of the other half of the lemon, season with sea salt, and pulse until combined.

Remove the croutons from the oven and let them cool.

Wash and prepare the romaine lettuce by removing any brown tops and cutting into bite-sized pieces or tearing by hand.

Rinse the romaine in cold water and dry using a flour sack towel.

Shave fresh Parmesan cheese using a peeler or grater.

In a large bowl, combine the romaine, croutons, and shredded Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens