Celery Caesar Salad Crunchy Croutons (Print version)

Crisp celery and romaine tossed with parmesan and crunchy homemade croutons in creamy tangy dressing.

# What you’ll need:

→ Salad

01 - 6 large celery stalks, thinly sliced diagonally
02 - 1 small head romaine lettuce, chopped
03 - 1/3 cup shaved Parmesan cheese
04 - Freshly ground black pepper to taste

→ Croutons

05 - 2 cups day-old rustic bread, cut into 1/2-inch cubes
06 - 2 tablespoons olive oil
07 - 1/4 teaspoon sea salt

→ Caesar Dressing

08 - 1 large egg yolk
09 - 2 teaspoons Dijon mustard
10 - 2 teaspoons fresh lemon juice
11 - 1 teaspoon Worcestershire sauce
12 - 1 garlic clove, minced
13 - 1/2 cup olive oil
14 - 1/4 cup finely grated Parmesan cheese
15 - Salt and pepper to taste

# Steps:

01 - Preheat oven to 375°F. Toss bread cubes with olive oil and sea salt, spread on a baking sheet, and bake for 8 to 10 minutes until golden and crisp. Allow to cool completely before using.
02 - Whisk together egg yolk, Dijon mustard, lemon juice, Worcestershire sauce, and minced garlic in a bowl. Gradually drizzle in olive oil while whisking constantly until thick and emulsified. Stir in grated Parmesan and season with salt and pepper to taste.
03 - Combine sliced celery and chopped romaine in a large bowl. Add half the dressing and toss gently to coat. Adjust dressing amount to your preference.
04 - Arrange the dressed salad on a serving platter or individual plates. Scatter toasted croutons over the top and sprinkle with shaved Parmesan and freshly ground black pepper. Serve immediately.

# Cooking tips:

01 -
  • Ready in just 30 minutes, making it perfect for weeknight dinners or last-minute entertaining
  • The celery adds an unexpected crunch and refreshing flavor that elevates the traditional Caesar
  • Homemade Caesar dressing that's rich, creamy, and far superior to store-bought versions
  • Golden, crispy croutons made from scratch add irresistible texture
  • Easily customizable with your favorite greens or protein additions
02 -
  • Slice the celery as thinly as possible on a sharp diagonal to maximize its delicate crunch and visual appeal
  • Whisk the dressing vigorously and add the oil in a very thin, steady stream to achieve perfect emulsification
  • Toast the croutons until they're deeply golden—they'll continue to crisp as they cool
  • Don't overdress the salad; start with half the dressing and add more to taste
  • Use a vegetable peeler to create thin, elegant shavings of Parmesan for the garnish
  • For the best flavor, bring the egg yolk to room temperature before making the dressing
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