Caesar Salad with Sourdough Croutons (Printable Version)

Crisp romaine lettuce with homemade dressing, freshly grated Parmigiano-Reggiano and crunchy sourdough croutons.

# Ingredients:

→ For the Caesar Dressing

01 - 2 teaspoons garlic paste
02 - 1 teaspoon anchovy paste
03 - 1 teaspoon smooth Dijon mustard
04 - 1 teaspoon Worcestershire sauce
05 - 3 tablespoons fresh lemon juice (about 1 lemon)
06 - 120ml full-fat mayonnaise
07 - 80ml freshly grated Parmigiano-Reggiano cheese, plus extra for garnish
08 - Kosher salt and freshly ground black pepper, to taste

→ For the Salad Base

09 - 680g romaine hearts

→ For the Sourdough Croutons

10 - 4 cups sourdough bread, cut into bite-sized pieces
11 - 60g unsalted butter, melted
12 - 1/2 teaspoon garlic powder
13 - Kosher salt and freshly ground black pepper, to taste

# Steps:

01 - In a medium bowl or container, combine garlic paste, anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, mayonnaise, Parmigiano-Reggiano cheese, salt, and pepper. Whisk until well incorporated. Cover and refrigerate for at least 30 minutes to allow flavors to develop.
02 - In a large bowl, toss sourdough pieces with melted butter, garlic powder, salt, and pepper until bread is evenly coated.
03 - For air fryer method: Preheat to 200°C. Spread buttered sourdough in basket and air fry for 4 minutes until golden and crisp. For oven method: Preheat to 190°C. Spread sourdough on a baking sheet and bake for 20-25 minutes until golden and crisp. Set aside.
04 - Thoroughly rinse romaine leaves and pat completely dry with paper towels to ensure dressing adhesion. Remove root ends and trim any wilted sections. Cut romaine crosswise into 5cm strips.
05 - Place prepared romaine in a large salad bowl. Add several spoonfuls of Caesar dressing and shaved Parmigiano-Reggiano. Toss thoroughly until lettuce is well coated, adding more dressing as needed. Top with sourdough croutons.
06 - Serve immediately in the bowl or transfer to a large serving platter.

# Notes:

01 - The dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
02 - For the best texture, add croutons just before serving to maintain their crispness.

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