Sourdough Crouton Caesar Salad

There's something about the moment when you slice into day-old sourdough and realize it's perfectly dense and crusty, ready to become something even better than fresh bread. My neighbor stopped by one afternoon with a loaf she'd made, and instead of eating it plain, I got ambitious and turned it into croutons. That simple decision led me down a rabbit hole of Caesar salad perfection, complete with a homemade dressing that tastes nothing like the bottled versions lurking in most fridges. Now this salad shows up at nearly every gathering, and people always ask what makes it different.

I made this for my sister's book club last spring, and watching five women devour their bowls in near silence told me everything I needed to know. Someone asked for the dressing recipe before dessert even arrived, which felt like the highest compliment possible. Since then, it's become my go-to when I'm feeding a crowd and want to impress without spending hours in the kitchen.

Ingredients

• Day-old sourdough bread, cut into 1-inch cubes (3 cups or 150 g): Day-old bread is crucial because it's drier and crisps up beautifully instead of turning soggy; fresh bread will steam rather than crunch.
• Olive oil for croutons (3 tbsp): Use something you wouldn't cry over, since you're toasting it and intense flavors get lost, but not cheap stuff either.
• Large garlic clove, minced (1): Roasting mellows the bite, so don't skip this step even if you think you don't like raw garlic.
• Sea salt (1/2 tsp) and black pepper (1/4 tsp): These season the croutons while they toast, so they taste good even before the dressing hits.
• Large egg yolk (1) or mayonnaise (2 tbsp for egg-free): The yolk acts as an emulsifier, making the dressing creamy; mayo works just as well if you're nervous about raw eggs.
• Dijon mustard (1 tsp): This adds sharpness and actually helps stabilize the emulsion, making it harder to break.
• Fresh lemon juice (2 tsp): Fresh only, never the bottled stuff, because acid is what keeps this dressing tasting bright and prevents it from tasting heavy.
• Worcestershire sauce (2 tsp): This is the secret ingredient that makes people say 'what is that' without you having to tell them.
• Anchovy fillets, minced (2, optional): I promise you don't taste 'fish' but rather a savory depth; omit only if you're vegetarian or genuinely allergic.
• Extra-virgin olive oil (1/2 cup or 120 ml): This goes in slowly while you whisk, so the dressing emulsifies into something silky rather than separating into oil and liquid.
• Grated Parmesan cheese (1/4 cup or 25 g): Freshly grated melts into the dressing better than pre-grated, which has anti-caking agents that prevent smoothness.
• Small garlic clove, finely minced (1): A second dose of garlic goes into the dressing itself, giving it layers of flavor.
• Romaine lettuce, chopped (2 large heads): Romaine holds up to dressing without wilting immediately, and its sturdy leaves actually taste better when coated.
• Shaved Parmesan cheese (1/3 cup or 30 g): Use a vegetable peeler to shave thin curls, which look elegant and melt slightly when they hit the warm croutons.
• Freshly ground black pepper: Always finish with fresh pepper; pre-ground tastes dusty by comparison.

Instructions

Get your oven ready:

Preheat to 375°F (190°C) so it's hot enough to toast bread cubes rather than just dry them out.

Coat the bread for toasting:

In a large bowl, toss sourdough cubes with olive oil, minced garlic, salt, and pepper until every piece glistens. Spread on a baking sheet in a single layer so they toast evenly rather than steaming on top of each other.

Toast until golden:

Bake for 12 to 15 minutes, turning once halfway through, until they're deeply golden and you can hear them crackle when you shake the pan. Let them cool on the baking sheet so they finish crisping as they cool.

Build the dressing foundation:

In a medium bowl, whisk together egg yolk, mustard, lemon juice, Worcestershire sauce, minced anchovies if using, and minced garlic until combined. This takes about 30 seconds of vigorous whisking.

Emulsify into silkiness:

Drizzle in olive oil incredibly slowly, just a few drops at a time, while whisking constantly. Once the mixture starts thickening, you can add oil a bit faster, but patience here prevents breaking and gives you that creamy, luxurious texture.

Finish the dressing:

Stir in grated Parmesan and season with salt and pepper to taste. Remember that the cheese is already salty, so go easy on added salt.

Bring it all together:

In a large salad bowl, toss chopped romaine with half the dressing first, then add more to taste. Top with shaved Parmesan and your cooled croutons, finishing with a grind of fresh black pepper and serving immediately.

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This salad became the thing people request when they invite themselves over, and that's when I knew it had crossed from 'nice recipe' to 'comfort food in a bowl.' There's something about tearing into crisp lettuce topped with a warm crouton that just makes you slow down.

Making Croutons Ahead

Once you realize croutons can live in an airtight container for three days without losing their snap, meal prep suddenly becomes way easier. I usually make a double batch on Sunday and use them throughout the week on different salads, soups, or even as a crunchy snack straight from the jar. The smell of garlic sourdough toasting has also become my signal that the weekend is officially here.

Dressing Secrets That Actually Matter

The magic in Caesar dressing comes from patience and one unexpected step: whisking the oil in slowly rather than dumping it all at once. Most people think it's the anchovies that make it taste like Caesar, but honestly it's the Worcestershire sauce combined with the emulsified oil that creates that silky, restaurant-quality texture. Once you master this technique, you'll never buy bottled dressing again, and your salads will taste noticeably different.

Variations and Additions That Work

This salad is your canvas, and some of my favorite experiments have happened by accident. Thinly sliced radishes add a spicy crunch that balances the richness of the dressing, while roasted chickpeas transform it from side dish into something substantial enough for lunch. For vegetarians, omitting the anchovies and swapping regular Worcestershire for the vegetarian kind keeps the depth without the fish, though I'd add an extra anchovy for non-vegetarians to compensate for any lost umami.

• Crispy chickpeas can be roasted ahead just like the croutons, making them perfect for meal prep.
• A squeeze of fresh lemon juice over the finished salad brightens everything at the last second.
• Grilled chicken, shrimp, or hard-boiled eggs turn this into a full meal.

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This recipe proves that sometimes the best dishes are just the classics done right, with a little patience and care in the details. Make it once, and you'll understand why Caesar salad has lasted over a century.

Recipe FAQs

→ How do you make crunchy sourdough croutons?

Toss bread cubes with olive oil, minced garlic, salt, and pepper. Bake at 375°F (190°C) for 12–15 minutes, turning once until golden and crisp.

→ Can the dressing be made without egg yolk?

Yes, substitute 2 tablespoons of mayonnaise for the egg yolk to keep the dressing creamy and safe for egg-free diets.

→ What can I add to make the salad more crunchy?

Try adding thinly sliced radishes or roasted chickpeas for extra texture and crunch.

→ Are anchovies necessary in the dressing?

Anchovies add depth, but you can omit them to keep the salad vegetarian and still enjoy full flavor with Worcestershire sauce.

→ How should leftovers be stored?

Keep croutons in an airtight container for up to 3 days to maintain crunch. Store the salad and dressing separately in the fridge.