Celery Caesar Salad Crunchy Croutons (Printable)

A refreshing celery and romaine salad with homemade croutons and tangy Parmesan dressing.

# What You'll Need:

→ Salad

01 - 6 large celery stalks, thinly sliced diagonally
02 - 1 small head romaine lettuce, chopped
03 - 1/3 cup shaved Parmesan cheese
04 - Freshly ground black pepper to taste

→ Croutons

05 - 2 cups day-old rustic bread, cut into 1/2-inch cubes
06 - 2 tablespoons olive oil
07 - 1/4 teaspoon sea salt

→ Caesar Dressing

08 - 1 large egg yolk
09 - 2 teaspoons Dijon mustard
10 - 2 teaspoons fresh lemon juice
11 - 1 teaspoon Worcestershire sauce
12 - 1 garlic clove, minced
13 - 1/2 cup olive oil
14 - 1/4 cup finely grated Parmesan cheese
15 - Salt and pepper to taste

# How-To Steps:

01 - Preheat oven to 375°F. Toss bread cubes with olive oil and sea salt, spread on a baking sheet, and bake for 8 to 10 minutes until golden and crisp. Remove from oven and let cool completely.
02 - Whisk together egg yolk, Dijon mustard, lemon juice, Worcestershire sauce, and minced garlic in a bowl. Gradually drizzle in olive oil while whisking constantly until thick and emulsified. Stir in grated Parmesan and season with salt and pepper to taste.
03 - In a large bowl, combine sliced celery and chopped romaine. Add half the dressing and toss to coat. Add additional dressing as needed to reach desired consistency.
04 - Arrange the salad on a serving platter or individual plates. Scatter cooled croutons over the top and sprinkle with shaved Parmesan and freshly ground black pepper. Serve immediately.

# Expert Suggestions:

01 -
  • The diagonal-sliced celery stays crunchy and sweet without overpowering the other flavors, which is the magic nobody tells you about.
  • Making your own Caesar dressing takes maybe five minutes and tastes nothing like the bottled versions lurking in most fridges.
  • Those golden, buttery croutons are where the real satisfaction lives, and they're impossibly simple to make.
02 -
  • The dressing must be whisked constantly while adding oil or it will break and separate, leaving you with a grainy mess instead of something luxurious.
  • If you're nervous about raw egg, use pasteurized eggs or look for pasteurized egg yolk products, which work just as well and let you sleep at night.
03 -
  • Cold ingredients make the biggest difference, so chill your bowl and even your greens before assembling if your kitchen is warm.
  • If your dressing looks like it's breaking while you're making it, start fresh with a new egg yolk and slowly whisk in the broken mixture, which usually saves the day.
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