Creamy Caesar Salad with Torn Croutons Recipe

Name: Creamy Caesar Salad with Torn Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound day-old rustic Italian bread, crusts discarded and bread torn into bite-size pieces; 10 anchovy fillets, plus more for garnish; 1/4 cup red wine vinegar; 3 tablespoons Dijon mustard; 2 garlic cloves; 1 large egg; 1 cup vegetable oil; 1/3 cup freshly grated Parmigiano-Reggiano cheese, plus finely shredded cheese, for serving; Kosher salt; Freshly ground pepper; 18 ounces Little Gem lettuce, leaves separated and chilled

Servings: persons

1/2 pound day-old rustic Italian bread, crusts discarded and bread torn into bite-size pieces
10 anchovy fillets, plus more for garnish
1/4 cup red wine vinegar
3 tablespoons Dijon mustard
2 garlic cloves
1 large egg
1 cup vegetable oil
1/3 cup freshly grated Parmigiano-Reggiano cheese, plus finely shredded cheese, for serving
Kosher salt
Freshly ground pepper
18 ounces Little Gem lettuce, leaves separated and chilled

1
Preheat the oven to 400.
2
Spread the bread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let the croutons cool.
3
Meanwhile, in a food processor, combine the 10 anchovy fillets with the vinegar, mustard and garlic and puree until smooth.
4
Add the egg and pulse until just incorporated.
5
With the machine on, gradually drizzle in the vegetable oil until emulsified.
6
Scrape the dressing into a bowl and stir in the 1/3 cup of grated cheese.
7
Season with salt and pepper.
8
Cover the dressing with plastic wrap and refrigerate until well chilled and thickened, at least 30 minutes.
9
In a very large bowl, toss the chilled lettuce leaves with half of the dressing, gently rubbing the dressing onto the leaves with your hands.
10
(Save the remaining dressing for another salad or to serve with grilled chicken.)
11
Arrange the dressed lettuce on a platter and scatter the croutons on top.
12
Garnish with anchovy fillets and serve right away, passing shredded Parmigiano cheese at the table.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound day-old rustic Italian bread, crusts discarded and bread torn into bite-size pieces, 10 anchovy fillets, plus more for garnish, 1/4 cup red wine vinegar, 3 tablespoons Dijon mustard, and more.

Yes, Creamy Caesar Salad with Torn Croutons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Creamy Caesar Salad with Torn Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions