Sourdough Crouton Caesar Salad

There's something about a Caesar salad that stops me mid-week, especially when I've got good sourdough sitting on the counter going stale. My neighbor once brought over her grandmother's handwritten Caesar dressing recipe, and it sparked this obsession with making my own from scratch, whisking in that egg yolk until it turns silky and rich. The real magic, though, came when I realized those golden, garlic-rubbed sourdough cubes could turn an ordinary salad into something worth planning dinner around. Now I can't imagine making this dish any other way.

I made this for my sister's book club last summer, and watching people's faces light up when they bit into those croutons while the romaine stayed cool and crisp was genuinely satisfying. She asked for the recipe that night, and now it shows up at her potlucks constantly. That's when I knew this wasn't just another salad.

Ingredients

• Day-old sourdough bread: Using bread that's been sitting overnight or longer gives you the perfect structure for croutons that get crispy outside without drying out completely, and the sourdough's tang plays beautifully against the creamy dressing.
• Extra-virgin olive oil: The quality here makes a difference you'll taste, especially in the dressing where it's the base note of everything.
• Large egg yolk: This is what makes the dressing creamy and luxurious, though mayonnaise works if you're wary of raw eggs.
• Anchovies: They're optional, but they dissolve into the dressing and add an umami depth that makes people ask what your secret ingredient is.
• Fresh lemon juice: Never use bottled for this; the brightness of fresh juice is what cuts through the richness and makes each bite feel alive.
• Worcestershire sauce: Check the label if you're vegetarian, as traditional versions contain anchovies and some have soy.
• Dijon mustard: Just a touch helps emulsify the dressing and adds a subtle sharpness that rounds out the flavor.
• Parmesan cheese: Both grated into the dressing and shaved on top, it's the savory anchor that ties everything together.
• Romaine lettuce: Buy heads you can chop yourself rather than pre-cut if you want maximum crispness and that satisfying bite.

Instructions

Get your oven ready and prep the sourdough:

Preheat to 375°F while you cut your day-old sourdough into 1-inch cubes, which is the sweet spot for croutons that crisp up without becoming hard pebbles. The drier your bread, the better it takes to toasting.

Coat and roast those croutons:

Toss the bread cubes with olive oil, minced garlic, salt, and pepper in a large bowl until everything glistens evenly, then spread them on a baking sheet in a single layer where they can breathe. Halfway through the 12-15 minute bake, give them a gentle turn so they golden evenly, and you'll know they're done when they smell incredible and feel crispy all the way through.

Build your dressing with intention:

In a medium bowl, whisk together the egg yolk, mustard, lemon juice, Worcestershire, minced anchovies if using, and garlic until combined. This is where patience matters—drizzle in your olive oil slowly while whisking constantly, watching it transform into an emulsion that's thick and creamy, not broken and separated.

Finish the dressing:

Once the oil is incorporated, stir in the grated Parmesan and taste as you go, adjusting salt and pepper until it feels balanced and bright. This dressing should taste bold enough on its own that when it coats the lettuce, it feels generous and complete.

Assemble with the cool croutons:

Chop your romaine and toss it with about half the dressing first, then taste and add more if needed, since this prevents any one bowl from being over-dressed. Top generously with shaved Parmesan and those cooled croutons, finishing with a final grind of black pepper right before serving.

Save

My favorite moment with this salad came on a quiet Tuesday when my daughter, who usually pushes lettuce around her plate, asked for seconds and wanted to know why this one was different. I let her help whisk the dressing and taste the croutons as they came out of the oven, and suddenly she was invested in the process. That's when food stops being fuel and becomes a small act of connection.

The Secret to Crispy Croutons

The real difference between croutons that stay crispy and those that go soft comes down to three things: using bread that's already lost some moisture, spreading them in a single layer on the pan so they roast instead of steam, and cooling them completely before they meet the salad. I once piled them too close together and ended up with bread that was golden on the outside but still chewy within, which taught me that air circulation during roasting is everything. Now I give them a little shake halfway through, and they come out perfect every time.

Making Caesar Dressing from Scratch

There's something deeply satisfying about whisking an egg yolk into a creamy emulsion, watching a thin stream of oil transform into something luxurious and thick. The key is patience and a steady hand, never rushing the oil or the dressing will split and you'll have to start over. I keep a small bowl of ice water nearby just in case the emulsion breaks, since whisking in a teaspoon or two of cold water can sometimes save it, though starting slow is always the better strategy.

When to Make This and Why

This salad shines when you want something that feels restaurant-quality but doesn't require complicated techniques or hard-to-find ingredients. It's light enough for a warm evening meal but substantial enough with the croutons and creamy dressing to feel like a complete dinner, especially alongside crusty bread or a simple soup. Pair it with a crisp white wine like Sauvignon Blanc if you're looking to elevate the moment.

• Make the croutons up to three days ahead and store them in an airtight container so you can assemble salad in five minutes on busy nights.
• The dressing keeps for about four days in the fridge, making this a great option for meal prep if you dress the salad just before eating.
• Add roasted chickpeas, thinly sliced radishes, or even crispy bacon if you want to shift the flavor profile and texture.

Save

This Caesar salad has become the dish I make when I want to remind myself and the people around me that simple ingredients treated with care can become something memorable. It's proof that you don't need fancy tricks or obscure techniques to create something worth savoring.

Recipe FAQs

→ How do I make crunchy sourdough croutons?

Cut day-old sourdough into cubes, toss with olive oil, minced garlic, salt, and pepper. Bake at 375°F for 12–15 minutes until golden and crisp, turning once.

→ Can the dressing be made without eggs?

Yes, substitute the egg yolk with mayonnaise to achieve a creamy consistency without eggs.

→ What adds the signature Caesar tanginess?

Fresh lemon juice combined with Dijon mustard and Worcestershire sauce creates the bright, tangy flavor base of the dressing.

→ Can anchovies be omitted?

Yes, anchovies are optional and can be left out for a milder, vegetarian-friendly version without losing overall flavor.

→ How should the salad be assembled for best texture?

Toss chopped romaine with half the dressing first, then add more to taste. Top with shaved Parmesan and cooled sourdough croutons to maintain crunch.

→ What are good optional additions for extra crunch?

Thinly sliced radishes or roasted chickpeas add additional texture and flavor contrasts to this salad.