Easy Caesar Salad with Sourdough Croutons Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
