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Caesar Salad
Crisp romaine, anchovy-forward dressing, shaved parm, and torn garlic croutons.
Tested time and yield
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Yield
- 6 servings
- Difficulty
- easy
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Heat the oven to 375°F (190°C). Toss bread cubes with olive oil and garlic powder. Bake 8 to 10 minutes until crisp; cool.
- 02
Place dry romaine in a large bowl. Add enough creamy Caesar dressing to coat lightly and toss thoroughly.
- 03
Fold in croutons and half the Parmesan. Transfer to a platter and top with remaining Parmesan and black pepper.
- 04
Serve with lemon wedges.
- 05
Tip: This version uses prepared creamy Caesar dressing; the separate Classic Caesar recipe uses a traditional egg-and-anchovy emulsion.
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