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Caesar's Salad

Caesar Salad

If there was ever a time Caesar salad went out of fashion and was eclipsed by a new salad on the block, however briefly, I can’t remember it. The queen, albeit with a king’s name. What is the secret of its enduring popularity? In my opinion, a short but unbeatable classic ingredient lineup. Only the best: crisp romaine, croutons made from good-quality bread, freshly grated Parmesan—all totally attainable! Make a double batch of the dressing and enjoy it with many other goodies. And if you can’t have the cheese, the salad will be good to go even sans fromage!

  • 8 ServingsServings


  • 6-8 slices good-quality bread, gluten-free OK, cut in ½ inch cubes
  • 3 romaine hearts, torn into bite-size pieces
  • 1/2 small purple onion, sliced very thin (food processor)
  • 1/2 cup freshly grated Parmesan, a little more to taste
  • 1 cup Caesar’s dressing


Preheat the oven to 375°F. Make the croutons: Place the bread cubes in one layer in a baking sheet, and toast until light brown, about 12 to 15 minutes. Reserve.

Place the romaine, onion, and cheese on a platter. Just before serving, add the croutons. Pour the dressing over the salad and toss. Makes 8 servings.