Caesar Salad with Homemade Croutons

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Classic Caesar salad with crispy homemade croutons and creamy dressing. This american-inspired salads ready in about 25 minutes pairs heads, chopped romaine lettuce, cubed bread, shaved parmesan cheese into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 290 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 heads, chopped romaine lettuce
• 3 slices, cubed bread
• 1/2 cup, shaved parmesan cheese
• 4 tbsp olive oil
• 2 cloves, minced garlic
• 2 tbsp lemon juice
• 1 tsp dijon mustard
• 1 tsp anchovy paste
• 1 egg yolk
• 1 tsp worcestershire sauce
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and place a baking sheet inside to preheat alongside the oven, ensuring even baking. Tip: Preheating the baking sheet helps the bread crisp up faster and more evenly.
2. Step 2: Place 3 slices of bread, cut into 1/2-inch cubes, in a large bowl. Add 1 tablespoon of olive oil and 2 minced garlic cloves, then toss until the cubes are evenly coated and the garlic is distributed throughout.
3. Step 3: Spread the bread cubes in a single layer on the preheated baking sheet. Bake for 10 minutes, flipping halfway through, until the edges are golden brown and crispy. Tip: Avoid overcrowding the baking sheet to prevent steaming instead of crisping.
4. Step 4: In a medium bowl, whisk together 1 egg yolk, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, 1 teaspoon of anchovy paste, and 1 teaspoon of Worcestershire sauce until well combined.
5. Step 5: While continuously whisking the dressing, slowly drizzle in the remaining 3 tablespoons of olive oil in a thin, steady stream until the mixture emulsifies into a smooth, glossy sauce. Tip: Whisking continuously ensures the oil fully incorporates, creating a stable emulsion.
6. Step 6: Season the emulsified dressing with 1/2 teaspoon of freshly ground black pepper, tasting and adjusting if needed.
7. Step 7: In a large serving bowl, add 2 heads of chopped romaine lettuce and pour the dressing over the greens. Toss thoroughly until the lettuce is evenly coated and the dressing is distributed throughout.
8. Step 8: Top the dressed lettuce with the baked croutons and 1/2 cup of shaved parmesan cheese, gently tossing to combine. Serve immediately for the crispiest texture and freshest flavors.