Made with crisp romaine lettuce, salty parmesan, homemade croutons, and the best homemade Caesar Dressing, this Caesar Salad is worthy of a 5-star restaurant, yet easier to make than you think!
Preheat the oven to 350 degrees F. Toss cubed bread with olive oil, garlic powder, salt, onion powder, and pepper to evenly coat the bread. Spread the seasoned cubes out evenly onto a rimmed sheet pan, being careful to not overlap the cubes. Bake for 12-15 minutes or until the croutons are just golden, flipping halfway through cooking. Allow the croutons to cool slightly before adding them to the salad.
For the Dressing
In a large mixing bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, mustard, Parmesan, and anchovy paste until well combined. Tasted and add a pinch or two of salt and pepper as needed
For the Salad
Wash and dry the lettuce until completely dried. Chop the lettuce into bite-sized pieces.
Add the lettuce to the bowl with the prepared dressing (if using store-bought dressing, add that dressing to the bowl along with the lettuce.) And toss the lettuce with the dressing until evenly combined.
Top the salad with croutons and shredded parmesan cheese and serve immediately.
Notes
Dressing: Any leftover dressing can be stored in the refrigerator for up to 7 days in an airtight container. Croutons: Use any good quality bread you like, like a baguette or Italian bread. Leftover croutons can be stored in an airtight container in a cool, dark place like the pantry, for up to 7 days after cooling. Storage: Once assembled, the Caesar Salad is best served immediately to keep the croutons from becoming soggy.