Easy Caesar Salad with Sourdough Croutons Recipe

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Introduction

This Easy Caesar Salad with Sourdough Croutons is a fresh twist on a classic favorite. Crisp romaine lettuce meets a creamy, flavorful dressing and homemade crunchy croutons that elevate every bite. Perfect for a quick lunch or a light dinner.

The image shows a white oval plate with a Caesar salad. The bottom layer has bright green romaine lettuce leaves coated lightly with creamy dressing. On top, there are many golden-brown toasted croutons with some dressing on them. Thin, pale yellow slices of Parmesan cheese are scattered across the salad. There are three lemon wedges placed on one side of the plate. A small glass jar filled with creamy dressing sprinkled with black pepper is at the top right of the plate. Two light wooden spoons rest on the plate's sides, and some croutons and Parmesan shavings are spread on the white marbled surface around the plate. A folded rust-colored cloth lies under part of the plate. Photo taken with an iphone --ar 4:5 --v 7

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 & freshly 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
  • Kosher salt & freshly ground black pepper, to taste (for croutons)

Instructions

  1. Step 1: In a medium bowl or container, combine garlic paste, anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, mayonnaise, Parmigiano-Reggiano, and salt and pepper to taste. Whisk or stir until well combined.
  2. Step 2: Cover the dressing 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 to taste until evenly coated.
  4. Step 4: To make croutons, either air fry: preheat to 400°F, spread bread cubes in the basket, and cook for 4 minutes until golden and crisp; or oven-bake: preheat oven to 375°F, spread bread cubes on a baking sheet, and bake for 20-25 minutes until golden and crisp. Set aside.
  5. Step 5: Rinse romaine leaves thoroughly and pat dry. Trim the root end and remove any wilted or brown sections. Cut into 2-inch strips with a sharp knife.
  6. Step 6: Place romaine in a large salad bowl. Add a few spoonfuls of the dressing and shave some Parmigiano-Reggiano into the bowl. Toss well to coat, adding more dressing as desired. Top with sourdough croutons.
  7. Step 7: Serve immediately either in the bowl or on a large serving platter. Enjoy!

Tips & Variations

  • For extra flavor, toast sourdough bread lightly before tossing with butter and garlic powder.
  • Use freshly grated Parmigiano-Reggiano for best taste and texture in the dressing and garnish.
  • Substitute kale or mixed greens if you prefer a heartier salad base.
  • Add grilled chicken or shrimp for a more substantial meal.
  • Store any extra dressing separately to keep the lettuce crisp.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to one week. Keep croutons in a sealed bag at room temperature for up to 3 days or re-crisp briefly in the oven before serving. Assemble the salad just before serving to maintain freshness and crunch.

How to Serve

The image shows a white speckled bowl filled with Caesar salad, which has about three layers: the base layer is fresh green romaine lettuce pieces, the middle layer has golden brown croutons scattered around, and the top layer is thin white shavings of Parmesan cheese with a light sprinkle of black pepper. The salad sits next to two lemon wedges on the right side of the bowl. A silver fork rests on the left side of the bowl, placed over a rust-colored cloth napkin. In the background, there is a white bowl containing more Caesar salad with croutons and a wooden spoon. To the right side of the main bowl, there is a small glass jar filled with creamy salad dressing with some black pepper on top. The whole scene is placed on a white marbled surface with some croutons and cheese shavings scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing without anchovy paste?

Yes, you can omit anchovy paste for a milder, vegetarian-friendly dressing. Consider adding a splash of soy sauce or capers for a similar umami flavor.

How do I keep the lettuce from getting soggy?

Make sure to dry the romaine thoroughly and add dressing just before serving. Toss gently and avoid over-coating to keep the leaves crisp.

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Easy Caesar Salad with Sourdough Croutons Recipe

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★★★★★

5 from 125 reviews

This Easy Caesar Salad with Sourdough Croutons is a refreshing, classic salad made with crisp romaine lettuce, a creamy homemade Caesar dressing, and crunchy air-fried or oven-baked sourdough croutons. The dressing combines garlic, anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, and Parmigiano-Reggiano for an authentic tangy flavor. Perfect as a side or light meal, this salad delivers a perfect balance of creamy, tangy, and savory flavors with delightful texture contrast from the homemade croutons.

  • Author: nova
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (air fryer) or 25 minutes (oven)
  • Total Time: 45 minutes (including chilling time)
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Air Frying
  • Cuisine: Italian-American

Ingredients

Scale

Caesar 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 & Croutons

  • 24 ounces (about 1 lb 8 ounces) romaine hearts
  • 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 Caesar Dressing: In a medium bowl, mason jar, or deli container, combine garlic paste, anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, mayonnaise, freshly grated Parmigiano-Reggiano cheese, and season with kosher salt and freshly ground black pepper. Stir or whisk until the dressing is smooth and well combined.
  2. Chill the Dressing: Cover the bowl or container tightly with plastic wrap or an airtight lid and refrigerate the dressing for at least 30 minutes. This resting time allows the flavors to meld and chills the dressing for best taste.
  3. Prepare the Croutons: In a large mixing bowl, toss the sourdough bread pieces with melted unsalted butter, garlic powder, and season with salt and pepper. Use your hands or a spoon to coat the bread pieces evenly with the butter mixture.
  4. Cook the Croutons: For Air Fryer method: preheat the air fryer to 400°F, spread the buttered sourdough pieces evenly in the basket, and air fry for 4 minutes or until golden and crisp. For Oven method: preheat the oven to 375°F, spread the buttered sourdough pieces on a baking sheet, and bake for 20-25 minutes until golden and crispy. Remove and set aside.
  5. Prepare the Romaine Lettuce: Rinse the romaine hearts thoroughly and pat dry with paper towels to ensure the leaves are dry, which helps the dressing stick. Trim off the root ends and any wilted or brown sections. Slice the romaine crosswise into approximately 2-inch strips.
  6. Toss the Salad: Place the chopped romaine into a large salad bowl. Add a few spoonfuls of the chilled Caesar dressing and some shaved Parmigiano-Reggiano cheese. Toss the salad thoroughly to coat all leaves with the dressing. Add additional dressing to taste as desired.
  7. Add Croutons and Serve: Top the dressed salad with the freshly cooked sourdough croutons. Serve the Caesar salad immediately either in the bowl or transferred to a serving platter. Enjoy your fresh, homemade Caesar Salad!

Notes

  • Make sure to dry the lettuce thoroughly to help the dressing adhere.
  • Use fresh sourdough bread for the best texture in croutons.
  • Anchovy paste is key for authentic Caesar flavor but can be adjusted or omitted for dietary preferences.
  • Croutons can be prepared in an air fryer for quicker cooking or baked in the oven if you don’t have an air fryer.
  • The dressing can be made a day ahead to save time and deepen flavors.

Keywords: Caesar salad, sourdough croutons, homemade dressing, air fryer croutons, classic salad, easy salad recipe

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