My Favorite Caesar Salad Recipe

Fresh crisp romaine lettuce, large shaved parmesan cheese, crunchy croutons and a creamy dressing make this Caesar Salad a MUST make. Caesar salad goes with so many things and it’s always a family favorite.

This salad is on a whole new level when you make your own Homemade Croutons and with this Authentic Caesar Dressing. It will forever change the way you eat Caesar Salad. You’ll make it for every meal!

My Favorite Caesar Salad Recipe

The reason this is my absolute favorite is really because of the Homemade Croutons and Dressing. It’s so fresh and vibrant and easy to throw together. Everyone loves a good Caesar Salad. It’ll rival the best restaurant’s Caesar Salad for sure.

The best thing about this Salad is that goes with everything. From soups to BBQ, if you need a quick salad to balance out your meal, this is it. Caesar Salad’s unique flavor and ingredients compliment any main dish. It’s always a favorite.

Caesar Salad Ingredients

• Romaine lettuce: Make sure your romaine is crisp and fresh.
• Parmesan Cheese: I prefer Shaved Parmesan, do it yourself or buy it pre-shaved.
• Caesar Dressing: Making your own Authentic recipe is the best way to go.
• Croutons: Homemade croutons are the only way to go.

Assembling my Favorite Caesar

1. Lettuce: If you are using bagged chopped Romaine, make sure your pieces are of equal size. If you use heads of romaine, chop your lettuce into bite sized pieces, wash thoroughly and drain. Pat it dry with paper towels.
2. Cheese: Add the cheese and toss gently to distribute
3. Right before Serving: Add the dressing and toss to coat, start with less then you think you need and add more to your liking. Last add those crunchy croutons.

Where Did Caesar Salad Come From?

• An Italian Chef is to thank for this incredible creation, not a Roman emperor. Chef Caesar Cardini immigrated to the United States and opened a restaurant in San Diego California and then later in Tijuana Mexico in the 1920’s. On a particularly busy 4th of July weekend, he was running low on supplies and out of desperation created the signature Caesar Salad.
• Julia Child, who visited Caesar’s restaurant with her parents, recounts how Caesar himself rolled a big cart up to their table, and made a Caesar salad for the family. She says, “It was a sensation of a salad from coast to coast, and there were even rumblings of its success in Europe.” (From Julia Child’s Kitchen, 1975).

Variations and Tips

• Protein: Turn this into a main dish by adding chicken, fish, steak, chickpeas or hard boiled eggs.
• Veggies: Feel free to add more veggies, it won’t be classic but will still taste yummy. Add tomatoes, cucumbers, peppers, radishes or avocado.
• Ahead of time: Prep all the ingredients ahead of time but do not assemble till ready to serve to avoid soggy limp croutons and lettuce. I always use the rule less is more when it comes to dressing. Start with less and add more as needed
• Storage: Leftovers do not store well as the croutons will go limp and the lettuce could go soggy. If you’re afraid you’ll have leftovers serve the dressing and croutons on the side so you can save the lettuce and cheese for another day.

More Tasty Romaine Salads

Romaine lettuce is such a great lettuce to use.

• Grilled Caesar Salad
• Autumn Chopped Salad with Creamy Poppyseed Dressing
• Triple Berry Chicken Avocado Salad with Creamy Lemon Poppyseed Dressing
• Chili Lime Chicken Salad
• Harvest Cobb Chicken Salad with Honey Apple Cider Vinaigrette 

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Caesar Salad Recipe

Fresh crisp romaine lettuce, large shaved parmesan cheese, crunchy croutons and a creamy dressing make this Caesar Salad a must make. Caesar salad goes with so many things and it's always a family favorite.

Course Dinner, Main Course, Salad, Side Dish

Cuisine American, Italian, Italian American

Keyword caesar salad, caesar salad recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 Bowls

Calories 55kcal

Author Alyssa Rivers

Ingredients

• 3 cups romaine lettuce chopped
• 1/2 cup shaved or shredded parmesan cheese
• Homemade Croutons
• Caesar Dressing

Instructions

• In a large bowl add the romaine lettuce, shaved parmesan cheese, and homemade croutons. Toss with caesar dressing.

Nutrition

Calories: 55kcal | Carbohydrates: 2g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 203mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3168IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg

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Pumpkin Bread Pudding

Pumpkin Bread Pudding is an easy and fantastic recipe that tastes like you have spent a lot of time putting it together when it really only takes minutes! Drizzle warm slices with caramel sauce and serve it with ice cream for a decadent dessert, or even enjoy it for breakfast like a baked french toast casserole!

If you are a fan of more pumpkin desserts, be sure to also check out this Pumpkin Chocolate Chip Cookies, Iced Pumpkin Spice Cookies or Pumpkin Cream Cheese Truffles.

Pumpkin Bread Pudding

There is something about warm, cozy bread pudding that already makes me think of cooler weather. But then adding pumpkin and classic warm spices like cinnamon, ginger, and nutmeg takes it over the top! This classic baked dessert is so simple to make that it can be thrown together in less than 10 minutes.

Ingredients to Make the Best Bread Pudding Recipe

• Bread: Day old bread works best for bread pudding so it can soak up more of the custard. We love challah bread or a brioche loaf, but french bread, Texas toast, or even country bread will work.
• Pumpkin puree: Make sure to use pumpkin puree and NOT pumpkin pie filling.
• Milk: I recommend using whole milk for the best results.
• Heavy cream: This ingredient makes the pumpkin bread pudding extra creamy and rich.
• Eggs: 5 eggs are the perfect amount to make this bread pudding custardy without tasting “eggy”.
• Sugar: A combination of granulated sugar and brown sugar gives a good depth of flavor to this bread pudding.
• Maple syrup: Use REAL maple syrup instead of the colored corn syrup imitation kind.
• Vanilla: The vanilla helps balance out all the other flavors going on in this dessert.
• Spices: A mix of cinnamon, ginger, nutmeg, and cloves is classic and really highlights the flavor of the pumpkin in this recipe. I always have these in my cupboard, but you could also just use 3 teaspoons of pumpkin pie spice instead.
• Salt: Just a pinch will do for this recipe to help bring all the other flavors to life.

How to Make Bread Pudding

1. Make the pumpkin custard mixture: Whisk the pumpkin puree, eggs, sugars, milk, syrup, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until combined.
2. Soak: Add the cubed bread and stir to coat well. Let sit for 20 minutes so the bread can soak up some of the liquid. Meanwhile, preheat the oven to 350 degrees F.
3. Bake: Pour the bread mixture into a buttered 9×13-inch baking dish, being sure to drizzle any extra pumpkin liquid over the top. Cover with foil and bake for 40 minutes, then remove the foil and bake another 20 minutes until a knife inserted into the center comes out clean. Let cool for at least 15 minutes.
4. Slice & serve: Serve warm with additional maple syrup or caramel sauce drizzled on top and whipped cream or ice cream on the side. Leftovers can be stored in an airtight container in the fridge for 2-3 days.

Do You Serve Bread Pudding Warm Or Cold?

We love it both ways! It’s impossible to resist a warm slice of pumpkin bread pudding drizzled with your favorite caramel sauce and topped with a scoop of ice cream. But it’s delicious chilled as well.

Making Dessert in Advance

Yes! The bread pudding can be assembled a day in advance and kept in the fridge overnight, then baked the next day. Or go ahead and bake the whole thing and just store in the fridge for 2-3 days before warming and serving.

More Amazing Pumpkin Recipes

• Pumpkin Chocolate Chip Bread
• Pumpkin Spice Pancakes
• Pumpkin Dump Cake
• Pumpkin Cream Cheese Truffles
• Pumpkin Pudding Cake
  

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  Pumpkin Bread Pudding

  Pumpkin Bread Pudding is an easy and fantastic recipe that tastes like you have spent a lot of time putting it together when it really only takes minutes! Drizzle warm slices with caramel sauce and serve it with ice cream for a decadent dessert, or even enjoy it for breakfast like a baked french toast casserole!

  Course Dessert

  Cuisine American

  Keyword bread pudding, pumpkin bread pudding

  Prep Time 10 minutes

  Cook Time 1 hour

  20 minutes

  Total Time 1 hour 30 minutes

  Servings 12 servings

  Calories 192kcal

  Author Amy Nash

  Ingredients

  • 1 loaf of brioch or challah bread, cut into 1/2- to 1-inch cubes (about 6 cups)
  • 1 (15-ounce) can pumpkin puree
  • 5 eggs, beaten
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt

  Instructions

  • Whisk pumpkin, eggs, sugar, milk, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until combined.
  • Add the bread and stir to coat well. Let sit for 20 minutes so the bread can soak up some of the liquid. Preheat oven to 350 degrees F while the bread is soaking.
  • Pour the bread mixture into a buttered 9x13-inch pan, being sure to drizzle any extra pumpkin liquid over the top. Cover with foil and bake for 40 minutes. Uncover and continue to bake for another 20 minutes until a knife inserted into the center comes out clean.
  • Serve warm with additional maple syrup or caramel sauce drizzled on top and whipped cream or ice cream on the side.

  Nutrition

  Calories: 192kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 85mg | Potassium: 106mg | Fiber: 1g | Sugar: 19g | Vitamin A: 453IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

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Authentic Caesar Dressing

Authentic Caesar Dressing is rich creamy and so much better homemade than from a jar. You are going to love how simple this really is and the savory flavor is going to WOW you! It will Change the way you eat anything Caesar forever!

Dressing is one of the best ways to add flavor, you can put dressings on so many things besides salad too. Try these dressings on what ever you desire, from chicken, to wraps, and marinades. Greek Salad Dressing, Avocado Ranch Dressing, and Cilantro Lime Dressing.

Authentic Caesar Salad Dressing

Now I know what you might be thinking…Anchovies? Gross! But trust me the only way to really get that incredible authentic Caesar flavor is to use Anchovies. They provide that briny blast of goodness and that rich umami flavor. Umami literally means pleasant savory taste, which is exactly what the anchovies provide. You don’t want to leave it out.

This is luscious, velvety smooth and tangy. It will really elevate your Caesar recipes. Knowing what’s in your dressing always brings peace of mind too. It’s so easy to throw together, you won’t buy from the store again.

Caesar Dressing Ingredients:

This is so good you’ll want to keep these ingredients on hand.

• Anchovies in oil– Don’t be scared of anchovies, they are the authentic impeccable umami flavor of Caesar dressing. It’s a must have. Don’t worry it won’t be fishy. You can do this!
• Garlic Cloves-Fresh garlic will give the best flavor.
• Lemon Juice-recommend fresh lemon juice but if you don’t have it lemon juice from a bottle will work
• Dijon Mustard-It’s another essential ingredient to giving the dressing it’s classic flavor.
• Olive Oil– Olive oil mixes smoothly in dressings.
• Parmesan Cheese-Use grated parmesan for easy mixing.
• Pepper-Add just to taste

Making Authentic Dressing:

So simple to throw together. Seriously!

1. In a food processor add the anchovies, egg yolks, garlic and lemon juice. Pulse until smooth and creamy. Add in the Dijon mustard, olive oil and parmesan cheese. Again pulse until smooth.

Tips for the Best Caesar Dressing:

• Anchovies– These are usually found in the canned fish aisle of your store and sold in glass jars or flat tins. If you don’t really want to use the fillet you can sub for anchovy paste. 1 anchovy fillet equals 1/2 teaspoon of anchovy paste. It will give a slightly different flavor, but still works.
• Capers– Still can’t do the anchovies? You can use capers instead, still not quite the same flavor but it will work. Start with 2 Tablespoons of capers and a splash of Worcestershire Sauce. Add more to taste.
• Egg Yolks– If you are worried about the raw egg or you’re pregnant be sure to use pasteurized eggs or you can use mayonnaise.  Substitute 1 Tablespoon of mayo fo reach egg yolk.

Storing Salad Dressing:

• Fridge– Because of the egg yolk in this dressing it needs to be refrigerated immediately if not using right away. This will keep up to 3 days.

Recipes to Use with this Amazing Dressing:

This can be use on anything Caesar related or get creative and use it where ever you crave this tasty dressing!

• Grilled Chicken Caesar Avocado Salad
• Chicken Caesar Salad Wraps
• Grilled Caesar Salad
• Chicken Caesar Pasta Salad
• Slow Cooker Chicken Caesar Sandwiches

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Authentic Caesar Dressing

Authentic Caesar Dressing is rich creamy and so much better homemade than from a jar. You are going to love how simple this really is and the savory flavor is going to WOW you! It will Change the way you eat anything Caesar forever!

Course Dressing, Sauce

Cuisine American, Greek

Keyword authentic caesar dressing, caesar dressinig

Prep Time 15 minutes

Total Time 15 minutes

Servings 32 Tablespoons

Calories 42kcal

Author Alyssa Rivers

Ingredients

• 6 anchovies in oil
• 2 egg yolks*
• 3 garlic cloves
• 1/4 cup lemon juice
• 2 teaspoons dijon mustard
• 1/2 cup olive oil
• 1/2 cup parmesan cheese grated

Instructions

• In a food processor add the anchovies, egg yolks, garlic and lemon juice. Pulse until smooth and creamy. Add in the dijon mustard, olive oil and parmesan cheese. Continue to pulse until smooth.

Notes

*If you don't want to use raw eggs, greek yogurt or mayonnaise is a good substitute.

Nutrition

Calories: 42kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 57mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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The Best Homemade Croutons

Crunchy, perfectly seasoned and addicting, these Homemade Croutons are the Best. After you see how easy and simple it is you’ll never buy store croutons again. They will crunch, but then melt in your mouth. You will want to make salad or soup just to eat these.

Croutons are the perfect toppers for almost anything. Try them on this Classic Caesar Salad with Asiago Dressing, or Avocado Chicken Bacon Chopped Salad  with a creamy Basil Dressing, And don’t forget soups,  I love them on this Fire Roasted Tomato and Creamy Tomato Tortellini Soup.

The Best Homemade Croutons

Seriously these are so good, it’s hard not to eat them all right from the oven. They’re a light crispy crunch unlike the store bought ones that are so rock hard and dry they can break your teeth if you aren’t careful. The seasonings are divine and just right and you can vary them to your liking or needs. You’ll start buying bread just to make these!

The best part is how easy it is. You’ll wonder why you hadn’t tried them before, and you’ll never go back to buying them, it’s just that simple. Plus the aroma they fill your home with is enough to make them on a daily basis. Super easy, super delicious, what’s not to love.

Crouton Ingredients:

Not very many ingredients, but so amazing.

• Loaf Crusty French Bread– Or bread of your choosing
• Olive Oil– Can substitute butter or Avocado oil.
• Italian Seasoning– It’s all the best herbs in one bottle
• Parmesan Cheese– Finely grated adheres best to the bread.

How to Make Italian Croutons:

So quick on the prep, you’ll make these in no time.

1. Preheat– Preheat oven to 400 degrees
2. Cut and Mix– Cut the loaf into bite sized cubes. Drizzle with olive oil and toss till thoroughly coated. Sprinkle on the seasoning and cheese and toss again.
3. Bake– Spread on a large baking sheet in a single layer. Bake for 10-15 minutes till golden brown.

Tips and Variations for Crunchy Croutons:

• Bread– Using a hearty crusty loaf is important. The airy insides allow air to circulate and you end up with a perfect soft- crisped texture. Sourdough, French, Ciabatta, or any hearty sturdy loaf will do.
• Fresh vs Old- Either can be used successfully. Old staler bread will cook faster, fresh has more moisture so will take a little longer.
• Cutting-You can cut or tear the loaf into bite sized pieces, just keep the size uniform to bake at an even rate.
• Seasonings– Get creative here. Add garlic powder or garlic salt. Add different herbs, marjoram, thyme, rosemary, or parsley. For heat try chili powder, paprika, and cumin.  For a nice kick use ranch dressing powder. Or just add salt and pepper.
• Cheese– Any hard cheese you can finely grate will work.
• Stove Top– Need to do these on the stove top? Melt 4 Tablespoons of butter in a skillet on medium heat. Add the unseasoned and unoiled bread to the pan stir to coat. Add the seasonings, and toss. Let sit and brown, stirring every 2-3 minutes till toasty golden brown. About 10 minutes.

Storing Homemade Croutons:

•  Storage– Croutons keep beautifully if you follow a few guidelines. The drier the croutons the longer they’ll keep. Moisture will cause mold, so if you want to keep these for more than a week, bake till completely dehydrated. Cool the croutons completely before storing in an airtight container for up to  2 weeks.

Recipes to Top with Croutons!

• Slow Cooker Butternut Soup
• Tomato Basil Soup
• Creamy Pumpkin Soup
• Grilled Caesar Salad
• Greek Salad with the Best Dressing

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Croutons

Crunchy, perfectly seasoned and addicting, these Homemade Croutons are the Best. After you see how easy and simple it is you'll never buy store croutons again. They will crunch, but then melt in your mouth. You will want to make salad or soup just to eat these.

Course Bread

Cuisine American

Keyword croutons

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6 Cups

Calories 179kcal

Author Alyssa Rivers

Ingredients

• 1 loaf crusty French bread or bread of choice
• 1/2 cup olive oil
• 1 Tablespoon Italian seasoning
• 1/4 cup grated parmesan

Instructions

• Preheat oven to 400 degrees. Slice bread into one inch cubes. Add to a medium sized bowl. Drizzle with olive oil and toss until coated. Add Italian seasoning and parmesan cheese and toss to coat.
• Spread evenly onto a baking sheet. Bake for 10-15 minutes until bread is toasted and golden brown.

Nutrition

Calories: 179kcal | Carbohydrates: 1g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 64mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Calcium: 60mg | Iron: 1mg

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