Vegetarian Classic Caesar Salad with Homemade Croutons and Dressing
Elevate your salad game with this Vegetarian Classic Caesar Salad featuring crisp romaine lettuce, golden homemade croutons, and a rich, creamy dressing crafted entirely from scratch. This vegetarian-friendly twist on a timeless favorite swaps the anchovies for a perfectly balanced blend of Dijon mustard, Worcestershire sauce, lemon juice, and parmesan cheese, ensuring bold flavor in every bite. The buttery, garlic-infused croutons are oven-baked to crunchy perfection, adding irresistible texture that pairs beautifully with the velvety dressing. Ready in just 30 minutes, this refreshing yet indulgent salad makes an impressive appetizer, side dish, or light main course. Serve it fresh with an extra sprinkle of parmesan cheese for a restaurant-quality touch at home!
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Recipe Information
Ingredients
- 2 hearts Romaine lettuce
- 0.5 cups Parmesan cheese
- 0.5 cups Olive oil
- 2 cloves Garlic cloves
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 whole Egg
- 4 cups Baguette or country bread
- 2 tablespoons Butter
- 1 teaspoon Dried oregano
Instructions
Preheat your oven to 375°F (190°C).
Cut the baguette or country bread into 1-inch cubes, yielding about 4 cups.
In a large skillet over medium heat, melt the butter and 2 tablespoons of olive oil together. Add the minced garlic and dried oregano, stirring for 1 minute until fragrant.
Add the bread cubes to the skillet, tossing to coat them evenly with the garlic butter mixture.
Spread the coated bread cubes on a baking sheet and bake in the preheated oven for 10-15 minutes, or until golden and crisp. Stir halfway through cooking.
While the croutons bake, prepare the dressing. In a blender, combine 1/4 cup olive oil, lemon juice, Dijon mustard, Worcestershire sauce, salt, pepper, and one raw egg.
Blend the mixture on high speed until smooth and creamy. Adjust seasoning to taste as necessary.
Wash and dry the romaine lettuce hearts, then chop them into bite-sized pieces.
In a large salad bowl, toss the romaine lettuce with the creamy Caesar dressing until well coated.
Add the baked croutons and parmesan cheese, tossing gently to combine.
Serve immediately. Optional: garnish with additional parmesan cheese and black pepper if desired.
Nutrition Facts
Calories |
4306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.0 g | 210% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 7550 mg | 328% | |
| Total Carbohydrate | 589.9 g | 215% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 25.3 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1132 mg | 87% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 3664 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
