Celery Caesar Crunchy Croutons (Printable Version)

A crisp, refreshing celery Caesar featuring crunchy croutons and Parmesan in a creamy dressing.

# What You'll Need:

→ Salad Base

01 - 6 large celery stalks, thinly sliced on the diagonal
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 It:

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. Remove from oven and allow to cool completely.
02 - In a bowl, whisk together egg yolk, Dijon mustard, lemon juice, Worcestershire sauce, and minced garlic. Gradually drizzle in olive oil while whisking constantly until the mixture is thick and emulsified. Stir in grated Parmesan and season with salt and pepper to taste.
03 - In a large bowl, combine sliced celery and chopped romaine lettuce. Add half of the dressing and toss to coat evenly. Add additional dressing as needed to achieve desired flavor intensity.
04 - Arrange the dressed salad on a serving platter or individual plates. Scatter cooled croutons over the top and sprinkle with shaved Parmesan cheese and freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • The celery adds a subtle sweetness and unbeatable crunch that makes your teeth actually sing when you bite down.
  • Homemade Caesar dressing tastes nothing like bottled—it's silky, bright with lemon, and comes together in under five minutes if you've got a whisk.
  • You can have this on the table faster than ordering takeout, yet it feels special enough to serve guests.
02 -
  • Never stop whisking when you're adding the oil to the dressing, or the whole thing breaks and you end up with separated puddles instead of creamy sauce.
  • Toast your croutons while you make the dressing so they're still warm and crisp when you plate—the contrast between warm bread and cool salad is essential to how good this tastes.
03 -
  • If you're worried about raw egg, use a pasteurized egg yolk or look for pasteurized eggs at the grocery store—they're safer and taste the same.
  • For extra umami depth, add two or three anchovy fillets to the dressing; they dissolve into the mixture and add a savory note that makes people ask what that amazing flavor is.
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