The BEST Caesar Salad Dressing

Ingredients:

Homemade Croutons:

• 1 baguette, end trimmed, cut into 1-inch cubes
• 5 tablespoons (70g) unsalted butter, melted
• 2 small garlic cloves, minced
• 3 tablespoons (42ml) olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• Optional additions:
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme

Caesar Salad Dressing:

• 1/4 cup (57ml) olive oil
• 2 small garlic cloves, minced (add more for more garlic flavor)
• 1 teaspoon garlic powder
• 2 tablespoons (28ml) lemon juice, freshly squeezed
• 2 tablespoons (28ml) red wine vinegar
• 1 1/2 tablespoons Dijon mustard
• 1 teaspoon anchovy paste, more to taste
• 1 1/2 tablespoons (21ml) Worcestershire sauce
• 1/2 teaspoon sugar (optional)
• 1/2 cup (48g) Parmesan cheese, finely grated
• 1 1/2 cups (340g) good-quality mayonnaise
• Optional additions:
  • 1 egg yolk (pasteurized)
  • 1 tablespoon capers, finely chopped

For the Salad:

• 4 heads romaine lettuce, roughly chopped
• 1/2 cup (57g) Parmesan cheese, shaved
• 1/4 cup (28g) Parmesan cheese, finely grated
• 1 1/2 cups homemade croutons, more or less to taste
• 4 anchovies, chopped, optional
• Freshly ground black pepper for serving, optional
• Optional additions:
  • Lemon wedges for serving

Instructions:

Homemade Croutons:

1. Preheat oven: Preheat oven to 350°F (175°C).
2. Garlic butter: Melt butter in a small saucepan over medium-low heat. Add garlic and cook for 1-2 minutes, until fragrant. Do not brown. Remove from heat.
3. Coat bread cubes: Add cubed bread to a large mixing bowl. Drizzle with garlic butter mixture and olive oil. Add garlic powder, salt, pepper, Italian seasoning, and optional oregano and thyme. Toss well to coat.
4. Bake croutons: Spread bread cubes in a single layer on a baking sheet. Bake for 16-18 minutes, flipping halfway, until golden brown and crispy.
5. Cool: Remove from oven and cool completely on the baking sheet on a wire rack, about 30 minutes. Store in an airtight container for up to 1 week.

Caesar Salad Dressing:

1. Blend dressing ingredients: In a food processor or blender, combine olive oil, garlic, garlic powder, lemon juice, red wine vinegar, Dijon mustard, anchovy paste, Worcestershire sauce, sugar (if using), and optional egg yolk and capers. Pulse until smooth.
2. Combine with mayonnaise: In a medium bowl, whisk Parmesan cheese and mayonnaise until smooth. Slowly whisk in the garlic vinaigrette until combined.
3. Taste and adjust: Taste and adjust seasonings as needed. Add more mayonnaise for a thicker dressing, sugar for sweetness, or minced garlic for more garlic flavor.
4. Chill: Cover and refrigerate for up to 24 hours. Mix well before serving.

For the Salad:

1. Toss salad: Add lettuce to a large bowl. Add salad dressing, half of the shaved Parmesan cheese, and 1 1/2 cups croutons. Toss well to combine.
2. Garnish and serve: Top with remaining shaved and grated Parmesan cheese, anchovies (if using), remaining croutons, and black pepper. Serve immediately with lemon wedges if desired.

Optional additions:

• For extra flavor in croutons: Add dried oregano or thyme.
• For a richer dressing: Add a pasteurized egg yolk or finely chopped capers.
• For a brighter salad: Serve with lemon wedges.

Enjoy your delicious Classic Caesar Salad!