Celery Caesar Salad with Croutons (Printable Format)

A refreshing mix of celery, romaine, crunchy croutons, and Parmesan with creamy, tangy dressing.

# What's Needed:

→ For the 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

→ For the 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

→ For the 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 8–10 minutes until golden and crisp. Remove from oven and allow to cool completely.
02 - Whisk together egg yolk, Dijon mustard, lemon juice, Worcestershire sauce, and minced garlic in a bowl. 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. Add additional dressing as needed to achieve desired coating.
04 - Arrange the dressed salad on a serving platter or individual plates. Scatter cooled croutons over the top and sprinkle with shaved Parmesan and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • The celery stays absolutely crisp and sweet, even after the dressing coats every leaf and stalk.
  • Homemade croutons taste nothing like the stale stuff from a bag, and they're ready in under ten minutes.
  • A real Caesar dressing made with just an egg yolk and your own hand whisking feels like you're doing something actually impressive.
02 -
  • If your dressing breaks and turns grainy while you're whisking in oil, start with a fresh egg yolk in a clean bowl and slowly whisk the broken dressing into it—it comes back together almost every time.
  • Cold ingredients make emulsifying harder, so let your egg yolk and oil sit out for a few minutes before you start, and it'll come together faster and smoother.
03 -
  • Whisk the dressing in a bowl that's slightly wider than it is tall, and use a fork if you don't have a whisk—it works just as well and feels more intimate.
  • If you're serving a crowd, make the dressing ahead and store it in a jar, then just shake it once before using since emulsified dressings can separate slightly after sitting.
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