Close-up of Caesar Salad with Parmesan Croutons, as seen on Be My Guest, Season 2.
Recipe courtesy of Ina Garten

Caesar Salad with Parmesan Croutons

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  • Level: Easy
  • Yield: 6 to 8 servings


Parmesan Croutons:


  1. Wash the lettuce leaves carefully and spin-dry them in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices. Place them in a large mixing bowl.
  2. For the dressing, place the egg yolk, mustard, garlic, anchovies, lemon juice, 2 teaspoons salt, and 1/2 teaspoon pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil (and canola oil, if using) through the feed tube (as though you were making mayonnaise) and process until thick. Add the grated Parmesan cheese and pulse 3 times.
  3. Pour enough dressing on the lettuce to moisten and toss well. Add as many Parmesan Croutons as you like. Serve immediately.

Parmesan Croutons:

  1. Preheat the oven to 400 degrees F.
  2. Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get about 20 to 25 slices.
  3. Lay the slices in one layer on a baking sheet and brush each with olive oil and sprinkle liberally with salt and pepper. Sprinkle with the shredded Parmesan. Bake the toasts for 15 to 20 minutes, until they are browned and crisp.

Cook’s Note

If you’re nervous about raw egg yolks, substitute 2 tablespoons mayonnaise.