Go Back
–+ servings
Close-up of Caesar salad with smoked beef bacon croutons, romaine lettuce, and parmesan cheese.

Caesar Salad Recipe

The Engineer's Caesar salad recipe delivers restaurant-quality results right in your home kitchen, with smoked beef bacon croutons that add a unique umami punch that elevates the entire salad.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine Italian
Servings 4 servings
Calories 289 kcal

Ingredients
  

Smoked Beef Bacon Croutons

  • 1/2 French Baguette cut in half and thinly sliced (1/4" thick)
  • 3 Tbsp extra virgin olive oil
  • 1 tsp minced garlic (2 small cloves)
  • 2 Tbsp grated parmesan cheese

Caesar Salad Dressing

  • 2 small garlic cloves (minced (1 tsp))
  • 2 tsp dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tsp fresh lemon juice
  • 1 1/2 tsp beef broth
  • 1 tbsp apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp sea salt (or to taste)
  • 1/8 tsp black pepper (plus more to serve)

Salad

  • 1 large romaine lettuce ((or 2 small heads romaine))
  • 1/3 cup parmesan cheese (shredded or shaved)

Instructions
 

How to Make Croutons:

  • Preheat oven to 350˚F. Cut the baguette in half lengthwise through the top of the baguette then slice diagonally into 1/4" thick pieces. Place the breads onto a baking sheet.
  • In a small bowl, combine 3 Tbsp extra virgin olive oil and 1 tsp of finely minced garlic. Drizzle the garlic oil over the croutons and sprinkle the top with 2 Tbsp grated parmesan cheese.
  • Toss until evenly coated. Spread in a single layer over the baking sheet and bake at 350˚F until light golden and crisp (10-12 minutes), or to desired crispness.

How to Make Caesar Salad Dressing:

  • In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice and beef broth and apple cider vinegar.
  • Slowly drizzle in extra virgin olive oil while whisking constantly.
  • Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.

How to Make Caesar Salad:

  • Rinse, dry* and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons. Drizzle with caesar dressing and toss gently until lettuce is evenly coated.

Notes

The key to keeping leftover Caesar salad crisp is to prevent moisture from building up and to keep the components separate until you're ready to eat. I always store the dressing in an airtight container in the refrigerator. I also store the romaine lettuce and croutons separately, each in their own airtight container lined with a paper towel.

Nutrition

Calories: 289kcalCarbohydrates: 9gProtein: 4gFat: 26g
Keyword caesar salad, croutons, salad, smoked bacon, umami
Tried this recipe?Let us know how it was!