Michael Smith's Caesar's Salad

  • serves 4

It doesn't get more classic than a Caesar's salad, made with home-baked croutons, fresh romaine lettuce, Parmesan cheese and homemade dressing. Yum!

531 Ratings
Directions for: Michael Smith's Caesar's Salad



4 slices rustic white bread, cubed or torn

2 Tbsp water

2 Tbsp olive oil

2 clove garlic, sliced


1 heads garlic, peeled

1 50g can of anchovies, not drained

4 Tbsp Dijon mustard

1 ½ cup olive oil

1 Tbsp Worcestershire sauce

2 Tbsp honey

juice and zest of 3 lemons


1 heads romaine lettuce, washed and torn

1 bunch fresh basil leaves

½ cup Grana Padana Parmesan, grated or thinly sliced



1. Preheat your oven to 375ºF. Infuse the olive oil with garlic by heating the olive oil and garlic in a small saucepan until gently sizzling, remove and let cool slightly. Sprinkle the bread cubes with water then toss with the olive oil. Scatter on a baking tray and toast in the oven until golden brown, 15 to 20 minutes. The water will help the crouton interior stay chewy while the oil will crisp the exterior.


1. In your blender or food processor pulse the garlic, anchovies and salt to a paste. Add the remaining dressing ingredients and process to a smooth dressing.


1. Soak the romaine lettuce in cold water, transfer to a salad spinner and spin dry. Transfer to a large bowl and top with the basil leaves. Dress lightly, reserving any leftover dressing in the refrigerator for your next salad, garnish with croutons and cheese, serve and share.

See more: Salad, Easy, Bread, Vegetables, Seafood, Citrus, Appetizer, Side, North American, Cheese


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