Caesar Salad with Homemade Croutons

croutons

🥗Healthier: toasted whole grain bread

💰Cheaper: store-bought croutons

Whole grain bread is more nutritious.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is lower in calories and adds flavor.

Caesar dressing

🥗Healthier: yogurt-based dressing

💰Cheaper: homemade dressing

Yogurt-based dressings are lighter and can be made at home.

Preheat the oven to 375 degrees.

Cut the bread into crouton-sized chunks and place them on a lined baking sheet.

Drizzle olive oil over the croutons, add salt and pepper, and toss to coat.

Spread the croutons out in one layer on the baking sheet.

Bake the croutons in the oven for 10 to 15 minutes until they are nice and brown.

Mince the garlic cloves and place them in a mortar and pestle with a pinch of salt to make a paste.

Add the anchovies to the garlic paste and mash together.

Separate two egg yolks from the whites and add the yolks to the garlic and anchovy mixture.

Juice half of the lemon to get about two tablespoons of juice and add it to the mixture.

Whisk in about a teaspoon of mustard and a couple of tablespoons of olive oil.

Add a splash of Worcestershire sauce and the remaining olive oil, whisking to combine everything.

Stir in about a tablespoon of shredded parmesan reggiano cheese and add fresh ground pepper to taste.

Taste the dressing and adjust the lemon and pepper as needed.

Check the croutons; they should be crispy and lightly browned after about 12 minutes.

Prepare the hearts of romaine by cutting them into bite-sized pieces.

Top the lettuce with the croutons and mix together, adding more croutons if desired.

Add more fresh ground pepper on top and shave additional parmesan reggiano over the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens