Save There's something about the sound of sourdough croutons shattering between your teeth that makes a salad feel like an actual meal instead of obligation. My neighbor dropped off a loaf of day-old sourdough one afternoon, and I'd been staring at it wondering what to do when I realized the answer was already in my kitchen: Caesar dressing, crisp romaine, and the chance to turn bread into something golden and essential. This salad changed how I think about leftovers entirely.
I made this for a dinner party where one guest arrived stressed about work, and by the time they'd finished their bowl, they were laughing about something completely unrelated. There's something about a properly constructed salad with real substance that shifts a whole table's mood. The tanginess of the dressing, the whisper of anchovies underneath, the garlic-forward crunch—it all adds up to something that tastes like care.
Ingredients
- Day-old sourdough bread, cut into 1-inch cubes (3 cups/150 g): Stale bread toasts better than fresh because it absorbs the oil without turning mushy; if you only have fresh bread, spread it out uncovered for a few hours first.
- Olive oil for croutons (3 tbsp): Use something you'd actually taste, not your cheap cooking oil, because it's only three tablespoons and it matters.
- Garlic cloves, minced (1 large for croutons, 1 small for dressing): Mince them right before using so the sharpness doesn't fade into the background.
- Sea salt and black pepper: Taste as you go because both the croutons and dressing need their own seasoning passes.
- Large egg yolk (or 2 tbsp mayonnaise): Room temperature egg yolks emulsify better, and mayo works just as well if you're nervous about raw eggs.
- Dijon mustard (1 tsp): This isn't just flavor; it's an emulsifier that holds the dressing together.
- Fresh lemon juice (2 tsp): Bottled won't give you that brightness, so squeeze it yourself if you can.
- Worcestershire sauce (2 tsp): The umami backbone of this whole thing; vegetarian versions exist if that matters to you.
- Anchovy fillets, minced (2, optional): You won't taste fish; you'll taste the savory depth that makes people say 'what's in this?'
- Extra-virgin olive oil for dressing (1/2 cup/120 ml): Add it slowly while whisking or your dressing will break, and then you'll be starting over.
- Grated Parmesan cheese (1/4 cup/25 g for dressing, plus 1/3 cup/30 g for topping): Block cheese grated fresh tastes alive; pre-grated has anticaking agents that dull everything.
- Romaine lettuce, chopped (2 large heads): Cut it the day before if you want, but don't dress it until right before eating or it wilts.
- Freshly ground black pepper: Grind it to order because pre-ground loses its bite by the time it reaches your salad.
Instructions
- Heat your oven and prep the bread:
- Preheat to 375°F (190°C) while you cut your sourdough into rough 1-inch cubes. You want them inconsistent sizes actually, because some will get more golden edges and some will stay softer in the middle.
- Coat and spread:
- Toss the cubes in a bowl with olive oil, minced garlic, salt, and pepper until everything's glistening and coated. Spread them out on a baking sheet in a single layer so they have room to crisp up instead of steaming.
- Toast until golden:
- Bake for 12 to 15 minutes, turning them once halfway through. You're looking for deep golden color with some darker edges, not pale and soft. When they smell nutty and toasted, pull them out and let them cool completely.
- Build the dressing foundation:
- In a medium bowl, whisk together your egg yolk, Dijon mustard, lemon juice, Worcestershire sauce, anchovies if using, and minced garlic. This is your base, and you want it combined and slightly thick before you add any oil.
- Emulsify slowly:
- Start drizzling olive oil into the mixture, just a tiny stream, while whisking constantly. The mixture will transform from separated and slick to creamy and cohesive—keep going slowly or it breaks. Once it's thick and pale, you can be a bit more generous with the remaining oil.
- Finish and season:
- Stir in your grated Parmesan, then taste and adjust salt and pepper. The dressing should taste bold and tangy, not shy, because it's about to coat leafy greens that can handle it.
- Assemble the salad:
- Put your chopped romaine in a large bowl, add about half the dressing, and toss until every piece is coated. Add more dressing if it needs it—you're going for coated and delicious, not drowning. Top with shaved Parmesan and those cooled croutons right before serving, then finish with a grind of fresh pepper.
Save I've learned that a salad this good becomes an excuse for people to linger at the table longer, to have another glass of wine, to ask for the recipe. It's funny how chopped romaine and garlicky bread can do that, but they do.
Why This Salad Changes Everything
The pivot from bottled dressing to homemade is one of those small kitchen shifts that feels indulgent but isn't. You're using five minutes and ingredients you likely have anyway, and suddenly your salad tastes like something you'd order at a restaurant. The magic isn't in complexity; it's in restraint and real ingredients doing what they're supposed to do. Once you understand how mustard and lemon juice and slowly drizzled oil create that creamy emulsion, you realize bottled versions are just pale shadows of what's possible.
Crouton Strategy Beyond This Salad
Make extra croutons because you'll find yourself using them in soups, on grain bowls, or just eating them from a jar in the kitchen at 10 PM. They stay crisp in an airtight container for three days, and they're infinitely better than any store-bought version. The beauty is you can adjust the garlic level, the herbs, the oil type depending on what else you're building—they're a blank canvas that somehow always works.
Variations That Grow From Here
This base recipe becomes different things depending on what's around you. Roasted chickpeas scattered on top turn it into something more substantial and keeps people full longer. Thinly sliced radishes add a peppery snap. Soft-boiled eggs make it brunch. A handful of crispy bacon turns it into the salad that even meat-and-potatoes people will actually eat.
- Add roasted chickpeas or bacon for protein if you're making this a main course instead of a side.
- Keep the components separate until the last moment so you control the texture and nothing gets soggy.
- Double the dressing recipe and keep it in a jar for the week because you'll want it on everything.
Save This salad reminds you that the best meals are the ones you actually look forward to eating. That's the whole point.
Recipe FAQ
- → How do I make crunchy sourdough croutons?
Toss day-old sourdough cubes with olive oil, minced garlic, salt, and pepper. Bake at 375°F for 12-15 minutes until golden and crisp, turning once.
- → Can I make the dressing without raw egg?
Yes, substitute the egg yolk with mayonnaise to create a creamy dressing without raw egg.
- → What can I use to replace anchovies in the dressing?
For a vegetarian option, omit anchovies and use vegetarian Worcestershire sauce to maintain savory depth.
- → How do I store leftover croutons?
Keep croutons in an airtight container at room temperature for up to three days to maintain their crunch.
- → What additions can enhance the salad's texture?
Consider adding thinly sliced radishes or roasted chickpeas for extra crunch and flavor variety.