Introduction

This Easy Caesar Salad with Sourdough Croutons offers a fresh, crisp twist on the classic favorite. Creamy homemade dressing meets crunchy, buttery sourdough croutons for a salad that’s perfect anytime you crave something simple yet satisfying.

Easy Caesar Salad with Sourdough Croutons Recipe - Recipe Image

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 over salad
Kosher salt & fresh ground black pepper, to taste
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 (for croutons)

Instructions

Step 1: In a medium bowl, mason jar, or deli container, combine the garlic paste, anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, mayonnaise, Parmigiano-Reggiano cheese, and salt and pepper to taste.
Step 2: Whisk or stir the dressing until well combined. Cover and refrigerate for at least 30 minutes to let the flavors meld and chill.
Step 3: In a large bowl, toss the sourdough bread pieces with the melted butter, garlic powder, and salt and pepper to taste, making sure the bread is evenly coated.
Step 4: For air fryer croutons, preheat to 400°F. Spread the buttered sourdough pieces in the air fryer basket and cook for 4 minutes or until golden and crisp. For oven-baked croutons, preheat oven to 375°F, spread the bread on a baking sheet, and bake for 20-25 minutes until golden and crisp. Set aside.
Step 5: Rinse the romaine lettuce thoroughly and pat dry. Trim off the root end and any wilted or brown sections. Slice the lettuce crosswise into about 2-inch strips.
Step 6: Place the romaine in a large salad bowl. Add a few spoonfuls of dressing and some shaved Parmigiano-Reggiano. Toss well to coat the leaves thoroughly, adding more dressing if needed. Top with the sourdough croutons.
Step 7: Serve immediately in the bowl or on a large serving platter. Enjoy your fresh and flavorful Caesar salad!

Tips & Variations

Use day-old sourdough bread for croutons to ensure they crisp up perfectly without becoming soggy.
For a lighter version, substitute mayonnaise with Greek yogurt in the dressing.
Add grilled chicken or shrimp for a protein boost.
If anchovy paste is unavailable, a few drops of fish sauce can provide a similar umami depth.

Storage

Store the dressing separately in an airtight container in the refrigerator for up to 3 days. Keep leftover croutons in a sealed container at room temperature for up to 2 days to maintain their crunch. The assembled salad is best eaten immediately; the lettuce and croutons will wilt if stored together.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be made up to three days in advance and stored in the refrigerator to allow the flavors to develop.

What if I don’t have an air fryer?

No problem—simply bake the croutons in a preheated 375°F oven for 20-25 minutes, stirring halfway through for even crispness.

Easy Caesar Salad with Sourdough Croutons Recipe

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4.9 from 149 reviews

This Easy Caesar Salad with Sourdough Croutons offers a classic Caesar experience with a simple homemade dressing and crispy, buttery sourdough croutons. Fresh romaine lettuce tossed in a creamy, tangy dressing and topped with crisp, golden croutons and shaved Parmigiano-Reggiano makes it a perfect, crowd-pleasing starter or side dish.

Author: Nora
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: 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 and Croutons

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 & 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, Parmigiano-Reggiano, and salt and pepper to taste. Whisk or stir until well combined.
Chill the Dressing: Cover the vessel with plastic wrap or an airtight lid and refrigerate for at least 30 minutes to let the flavors meld and the dressing chill thoroughly.
Prepare the Croutons: In a large bowl, toss the sourdough bread pieces with the melted butter, garlic powder, and salt and pepper until all pieces are evenly coated.
Cook the Croutons: For air fryer method, preheat to 400°F, spread the buttered sourdough in the basket, and air fry for 4 minutes until crisp and light golden. Alternatively, preheat oven to 375°F, spread bread evenly on a baking sheet, and bake for 20-25 minutes until crisp and golden. Set aside after cooking.
Prep the Romaine Lettuce: Rinse romaine leaves thoroughly, dry completely with paper towels to ensure dressing adheres well. Trim off root ends and any wilted or browned sections. Cut the romaine crosswise into 2-inch strips.
Toss the Salad: Place the romaine in a large salad bowl, pour a few spoonfuls of the chilled Caesar dressing over, shave additional Parmigiano-Reggiano over the top, and toss well to thoroughly coat the lettuce. Add more dressing to taste as desired.
Finish and Serve: Top the tossed salad with the sourdough croutons. Serve immediately in the bowl or transfer to a serving platter and enjoy this fresh, flavorful Caesar salad.

Notes

For best flavor, chill the dressing for at least 30 minutes before tossing with salad.
Drying the lettuce thoroughly is important so the dressing sticks well and the salad doesn’t get soggy.
The recipe offers two methods for croutons: air frying is faster, while oven baking is a good alternative.
Use fresh Parmigiano-Reggiano for both the dressing and as a garnish for authentic flavor.
Adjust anchovy paste and Worcestershire sauce levels according to taste preference for saltiness and umami.

Keywords: Caesar Salad, Sourdough Croutons, Easy Salad Recipe, Homemade Caesar Dressing, Air Fryer Croutons