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Bon Appétit

Caesar Salad with Sourdough Croutons

By Lora Zarubin

4.3

(21)

Image may contain Plant Food Meal and Dish
Caesar Salad with Sourdough CroutonsMarcus Nilsson

To make the sourdough croutons, toss 3 1/2 cups 1-inch cubes crustless sourdough bread with 2 tablespoons olive oil. Spread the bread cubes on a heavy-duty rimmed baking sheet and bake at 400°F for 20 to 25 minutes.

Recipe information

  • Total Time

    1 hour

  • Yield

    Makes 6 servings

Ingredients

4 anchovy fillets, finely chopped
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
11/2 teaspoons Worcestershire sauce
1/3 cup extra-virgin olive oil
3/4 cup grated Parmesan cheese, divided
2 large hearts of romaine lettuce, torn into bite-size pieces (about 12 cups)
1 1/2 cups sourdough croutons
Chopped fresh Italian parsley

Preparation

  1. Step 1

    Whisk first 6 ingredients in small bowl. Gradually whisk in oil, then 1/2 cup cheese.

    Step 2

    Toss lettuce, croutons, 1/4 cup cheese, and dressing in bowl. Sprinkle with parsley and season to taste with pepper.

Nutrition Per Serving

Per serving: 258 calories
19 g fat
3 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsSaladCaesar SaladItalian AmericanItalianEuropeanParmesanCheeseDairyAnchovyFishSeafoodLettuceLeafy GreensVegetableMainStarterDinnerWeeknight MealsNo-CookBon Appétit
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