Celery Caesar Salad Crunchy Croutons (Printable Version)

Crisp celery and romaine blend with crunchy croutons and Parmesan in a creamy tangy dressing.

# Ingredient List:

→ Salad Base

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

# How to Make:

01 - Preheat oven to 375°F. Toss bread cubes with olive oil and sea salt, spread evenly on a baking sheet, and bake for 8 to 10 minutes until golden and crisp. Remove from oven and allow to cool completely.
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 mixture thickens and emulsifies. Fold in grated Parmesan cheese. Season with salt and pepper to taste.
03 - Combine sliced celery and chopped romaine in a large bowl. Add half the dressing and toss to coat evenly. Add additional dressing as needed to achieve desired consistency and flavor.
04 - Arrange dressed salad on a serving platter or individual plates. Scatter cooled croutons over the top and garnish with shaved Parmesan cheese and freshly ground black pepper. Serve immediately.

# Expert Suggestions:

01 -
  • The homemade dressing tastes nothing like bottled versions and actually emulsifies into something silky and alive on your tongue.
  • Celery gives you a texture surprise that regular Caesar salads completely miss, and it stays crisp even when dressed.
  • Those warm, golden croutons transform from an afterthought into something you'll find yourself snacking on before the salad is even ready.
02 -
  • The dressing will only emulsify if you add the oil slowly and keep whisking without stopping, even when your arm gets tired and you swear nothing is happening.
  • Celery oxidizes quickly once sliced, so cut it right before you're ready to dress and serve the salad, or keep it in ice water until the last moment.
  • Croutons go soft if they sit in the dressed salad for more than a few minutes, so either serve them on the side or add them right before people eat.
03 -
  • If your dressing breaks or looks oily and wrong, start over with a clean bowl and a fresh egg yolk, then slowly whisk in the broken dressing as if it were the oil you're adding.
  • Room temperature ingredients emulsify better than cold ones, so take your egg and oil out of the refrigerator 20 minutes before you start whisking.
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