Toasted Black Pepper Caesar Salad

A bright, creamy Caesar for four side servings, with crackling garlic croutons, assertive Parmesan, lemon zest, and fragrant toasted black pepper.

32 min

4 side servings

Ingredients

3 cups torn day-old sourdough bread

3 tbsp extra-virgin olive oil, divided

3/4 tsp kosher salt, divided

1 tsp freshly ground black pepper, divided

2 garlic cloves, finely grated, divided

1 tbsp Dijon mustard

1 lemon for zest and juice

1/3 cup mayonnaise

3 romaine hearts, washed, dried very well, and torn

2 oz Parmesan, grated or shaved

Rimmed sheet pan · Small skillet · Large salad bowl · Whisk · Fine grater · Chilled serving platter

Extra-crisp croutons

Choose day-old bread and bake until dry all the way through, not merely browned at the edges.

Keep it crisp

Dress and plate only when everyone is ready to eat; pass extra dressing separately.

01. Heat the oven to 400 F before baking so the croutons begin to dry and brown promptly.

02. Toast the pepper in a dry skillet only until fragrant, then remove it before it scorches.

03. Coat the bread thoroughly with oil, salt, pepper, and garlic so every crouton carries seasoning.

04. Bake and turn the croutons once; let them become deeply golden and dry through the center before cooling on the pan.

05. Mash whole anchovies with garlic before whisking, or use anchovy paste for the same savory direction without handling fillets.

06. Stir in Parmesan and lemon zest after the dressing is smooth, then use a small squeeze of lemon only if it needs lift.

07. Dry the romaine exceptionally well, then toss it with enough dressing to lightly coat the leaves without pooling.

08. Fold in some croutons and Parmesan, then mound the salad on a chilled platter for serving.

09. Scatter the remaining croutons, Parmesan, and pepper on top and serve immediately with extra dressing alongside.