Ingredients
Scale
- For the Homemade Croutons:
- 2 cups day-old crusty bread, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 teaspoon salt
- Pinch of black pepper
- For the Tangy Caesar Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon anchovy paste (or 1/2 teaspoon finely minced capers for vegetarian option)
- 1 clove garlic, minced
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- 2 tablespoons water (or more for desired consistency)
- Salt and freshly ground black pepper to taste
- For the Salad:
- 2 large heads romaine lettuce, washed, dried, and chopped
- 1 large English cucumber, thinly sliced into ribbons or half-moons
- Freshly shaved Parmesan cheese, for garnish
Instructions
- Preheat your oven to 375°F (190°C). In a large bowl, toss the bread cubes with 2 tablespoons of olive oil, minced garlic, salt, and pepper until evenly coated. Spread the seasoned bread in a single layer on a baking sheet. Bake for 10-15 minutes, or until golden brown and crispy, tossing halfway through. Let cool completely.
- While the croutons cool, prepare the tangy Caesar dressing. In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, anchovy paste (or capers), minced garlic, grated Parmesan cheese, and 2 tablespoons of water. Whisk vigorously until the dressing is emulsified and creamy. Season with salt and freshly ground black pepper to taste. Adjust consistency with a little more water if needed.
- Assemble the salad. In a large serving bowl, combine the chopped romaine lettuce and the thinly sliced cucumber ribbons. Drizzle about half of the prepared tangy Caesar dressing over the greens. Toss gently to coat, ensuring every leaf and cucumber slice gets a touch of that delicious flavor.
- Add the cooled homemade croutons to the salad. Toss again lightly. Serve immediately on individual plates, garnished generously with freshly shaved Parmesan cheese and an extra grind of black pepper, if desired. Enjoy the refreshing crunch and vibrant flavors!
Notes
For a heartier meal, add grilled chicken, shrimp, or chickpeas. To make this vegetarian, simply omit the anchovy paste and increase the Dijon mustard or add a pinch of capers for a similar savory depth. Dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Croutons can be made ahead and stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg