Description
Crisp romaine lettuce tossed in a creamy, tangy Caesar dressing with crunchy croutons and Parmesan cheese for a classic salad experience.
Ingredients
Units
Scale
- 1 large head romaine lettuce, washed and chopped
- 1 cup croutons (store-bought or homemade)
- 1/4 cup freshly grated Parmesan cheese
- For dressing: 1/2 cup mayonnaise
- 2 tbsp freshly grated Parmesan
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1/2 tsp anchovy paste (optional for authenticity)
- Freshly ground black pepper, to taste
Instructions
- In a small bowl, whisk together mayonnaise, Parmesan, Dijon mustard, Worcestershire sauce, garlic, lemon juice, anchovy paste (if using), and pepper until smooth.
- Place chopped romaine in a large salad bowl.
- Add croutons and grated Parmesan to the lettuce.
- Pour dressing over salad and toss gently to coat evenly.
- Taste and add more Parmesan, croutons, or pepper if desired.
- Serve immediately for best texture; enjoy as a side or light main.
Notes
- Use freshly grated Parmesan for superior flavor compared to pre‑grated.
- Anchovy paste adds umami depth, but you can omit or substitute with extra Worcestershire sauce.
- For a lighter version, use Greek yogurt or low‑fat mayonnaise.
- Add grilled chicken, shrimp, or tofu to make it a main dish.
- To make homemade croutons: toss cubed bread with olive oil, garlic powder, and salt, then bake at 375 °F for 10–15 minutes until crisp.
Nutrition
- Serving Size: 1 cup (approx 120 g)
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 15 mg