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Caesar salad

Caesar Salad – GoodLifeBlu
SaladClassicHomemade DressingSide Dish

Classic Caesar Salad with Homemade Dressing

Crisp romaine, garlicky homemade Caesar dressing, crunchy croutons, and shaved Parmesan. Once you make the dressing from scratch, the bottle in the fridge door becomes permanent backup.

Prep
15 min
Croutons
15 min
Serves
4
Est. Cost
~$8

The difference between a Caesar salad and a great Caesar salad is the dressing. Bottled dressing is fine. Homemade dressing made from scratch changes the whole experience. It's worth the 5 extra minutes.

— Blu
✦ ✦ ✦

Ingredients

Caesar Dressing
Mayo½ cup
Garlic, minced or pasted2 cloves
Lemon juice (fresh)2 tbsp
Dijon mustard1 tsp
Worcestershire sauce1 tsp
Parmesan, finely grated¼ cup
Black pepper½ tsp
Anchovy paste (optional but classic)1 tsp
Homemade Croutons
Day-old bread, cubed3 cups
Olive oil3 tbsp
Garlic powder, Italian seasoning, salt½ tsp each
The Salad
Romaine hearts, chopped2 large heads
Parmesan, shaved or grated½ cup
✦ ✦ ✦

Steps

  • 01Make croutons: Toss bread cubes with olive oil and seasonings. Spread on a baking sheet. Bake at 375°F for 12–15 minutes, tossing halfway, until golden and crunchy. Cool completely.
  • 02Make dressing: Whisk all dressing ingredients together until smooth. Taste and adjust — more lemon for brightness, more garlic for punch, more Worcestershire for depth.
  • 03Wash and dry romaine thoroughly. Dry lettuce is essential — wet lettuce won't hold dressing. Spin it or pat it very dry.
  • 04Toss romaine with dressing — start with less, add more to taste. Add croutons and Parmesan. Toss again gently and serve immediately.
✦ ✦ ✦

Blu's Tips

🐟
The Anchovy Secret
Anchovy paste doesn't make it taste fishy — it makes it taste deep and savory and like a restaurant Caesar. Just a teaspoon. Try it before you skip it.
💧
Dry the Lettuce
Wet romaine = watery Caesar. Wash it, then spin it or pat it with towels until completely dry. The dressing coats dry lettuce perfectly. Wet lettuce dilutes everything.
🍞
Day-Old Bread
Slightly stale bread makes better croutons. It absorbs the oil and seasonings without getting soggy. Fresh bread tends to steam inside instead of crisping up.
🧀
Shave the Parmesan
Use a vegetable peeler to shave big, thin ribbons of Parmesan instead of grating it finely. Bigger pieces mean more texture and visible cheese in every bite.
✦ ✦ ✦
Storage & Leftovers
Dressing
5 days fridge
Croutons
1 week airtight
Dressed salad
Serve immediately

Homemade dressing. Homemade croutons. That's a Caesar worth making. — Blu

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