Mom’s Caesar Salad with Homemade Croutons

My mom would make this almost every single night when I was growing up, and to this day it’s the only salad I’ll finish (much to my mom’s chagrin). The secret is the anchovy paste in the salad dressing; it lends a perfect savory bite to the whole thing. – Allee

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Mom’s Caesar Salad with Homemade Croutons

  • Author: Allee
  • Total Time: 40 minutes
  • Yield: Serves 5 or 6 1x

Description

My mom would make this almost every single night when I was growing up, and to this day it’s the only salad I’ll finish (much to my mom’s chagrin). The secret is the anchovy paste in the salad dressing; it lends a perfect savory bite to the whole thing.


Scale

Ingredients

Salad:

  • 1 head of romaine lettuce, cut into 1-inch pieces
  • 1 handful of shaved parmesan
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1 clove of garlic, crushed
  • A pinch of salt and pepper
  • A few shakes of worcestershire sauce
  • ½ tube of anchovy paste
  • 1 egg (optional but very tasty)

Croutons:

  • 1 loaf of crusty bread, cut into big cubes (I like to use a crusty sourdough bread that’s relatively fresh, but my mom prefers to use slightly stale baguettes to get more of a crunch)
  • ¼ cup olive oil
  • ½ a head of garlic, chopped

Instructions

  1. Preheat the oven to 375°F.
  2. Cut lettuce, wash, drain well, and dry. Put it in the fridge to chill in designated salad bowl.
  3. Put the bread, olive oil, and garlic in a large bowl and toss until well combined.
  4. Spread the bread out evenly on a large baking sheet and bake for 15 to 20 minutes, or until browned on all sides, turning them halfway.
  5. Remove from oven and let cool.
  6. Remove the lettuce from the fridge and add the parmesan and croutons.
  7. In a separate bowl, mix together the olive oil, red wine vinegar, clove of garlic, salt, pepper, worcestershire sauce, and anchovy paste to create the dressing.
  8. Pour the dressing onto the salad and toss. (Sometimes there is more dressing than is needed, so only pour what you want.)
  9. Coddle one egg (put the egg in water and heat over high heat until it JUST begins to boil, then remove the egg). Use a spoon to crack and egg and scoop it onto the salad.
  10. Toss once more, and then serve!