Go Back

Homemade Caesar Salad with Mason Jar Dressing and Croutons

A from-scratch Caesar salad with an easy mayonnaise-based Caesar dressing shaken up in a mason jar and crispy Parmesan croutons made from leftover French bread. No blender, no anchovies.
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Serving Size 6 side salads

Ingredients

Caesar Dressing

  • 1 cup mayonnaise
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice fresh if you have it
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 pinch salt
  • 1 pinch black pepper
  • 1/4 cup finely grated Parmesan cheese up to 1/2 cup for a stronger flavor
  • 1 clove garlic minced, or the jarred equivalent
  • 1 tablespoon milk to thin before serving, 1 to 2 tablespoons, optional

Homemade Croutons

  • 6 cups cubed French bread about 8 to 10 slices, day-old or frozen
  • 1/4 cup olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/2 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder

Salad

  • 1 large head romaine lettuce
  • grated Parmesan cheese for topping

Instructions

Caesar Dressing

  • In a wide-mouth mason jar, combine the mayonnaise, olive oil, lemon juice, Worcestershire sauce, and Dijon mustard.
  • Add a pinch each of salt and pepper, the Parmesan, and the garlic.
  • Seal the lid tightly and shake until well combined. The dressing will be fairly thick. Chill in the refrigerator for about 1 hour.

Croutons

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • In a small bowl, stir together the kosher salt, pepper, onion powder, and garlic powder.
  • Place the cubed bread in a large bowl. Pour the olive oil over the top, sprinkle with the Parmesan, then sprinkle with the seasoning mix. Stir to coat evenly (or shake it all in a zip-top bag).
  • Spread the bread in a single flat layer on the prepared baking sheet.
  • Bake 12 to 20 minutes, until golden brown and crisp (about 12 minutes on convection, about 15 in a conventional oven). Cool slightly and test one; return to the oven for a few minutes if you want them crispier.

Assemble the Salad

  • Wash and dry the romaine. Cut long strips from the core down, then cut across into thin strips. Discard the core end.
  • Remove the dressing from the fridge. Add 1 to 2 tablespoons milk, seal, and shake until creamy. Adjust to your preferred consistency.
  • Place the lettuce you plan to serve in a large bowl. Sprinkle with Parmesan, add croutons, and pour on a little dressing. Toss until the lettuce is coated but not swimming; add more dressing as needed. Serve immediately.

Notes

    • Dressing keeps: About 2 weeks in the fridge in a sealed jar. It thickens as it sits — shake in a little milk before serving.
    • Lemon: Fresh lemon juice is best if you have lemons; bottled works fine in a pinch.
    • Parmesan: Use closer to 1/2 cup in the dressing for a stronger flavor.
    • Dijon: Not sure about it? Cut it down or leave it out.
    • Lettuce: Store undressed romaine in a zip-top bag and dress it fresh each time for the longest shelf life.
    • Make it a meal: Add grilled chicken on top.
  •