Easy Caesar Salad with Sourdough Croutons Recipe
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.
- 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
