Celery Caesar Salad Crunchy Croutons (Printable version)

A refreshing mix of celery, romaine, Parmesan, and crunchy croutons tossed in a creamy tangy dressing.

# What You'll Need:

→ Salad

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 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

# Directions:

01 - Preheat oven to 375°F. Toss bread cubes with olive oil and sea salt, spread on a baking sheet, and bake for 8-10 minutes until golden and crisp. Remove from oven and let cool completely.
02 - In a small 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 becomes 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 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 croutons over the top and sprinkle with shaved Parmesan and freshly ground black pepper. Serve immediately while croutons remain crisp.

# Expert Advice:

01 -
  • The celery stays crisp even after dressing, unlike lettuce-heavy versions that wilt into sadness.
  • Homemade croutons taste nothing like the stale cubes from a bag, and you'll taste that difference in every bite.
  • The dressing comes together in under five minutes and tastes like you've been whisking it for an hour.
02 -
  • If your dressing breaks or looks grainy instead of creamy, you've either whisked too fast or added oil too quickly—start fresh with a new yolk in a clean bowl and slowly incorporate the broken mixture whisking constantly.
  • Celery releases water as it sits, so assemble this salad just before serving or the croutons will surrender their crunch within fifteen minutes.
03 -
  • Slice celery on the bias at a steep angle so each piece looks intentional and elegant rather than like you just snapped it in half.
  • Keep croutons in an airtight container and reheat them in a 300°F oven for five minutes if they've softened before serving.
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