Celery Caesar Salad Crunchy Croutons (Printable)

Fresh celery and romaine combine with tangy dressing and crunchy croutons topped with Parmesan.

# What You'll Need:

→ Salad Base

01 - 6 large celery stalks, thinly sliced diagonally
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 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 evenly on a baking sheet, and bake for 8-10 minutes until golden and crisp. Remove from oven and allow to cool completely before use.
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. Fold 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 prepared dressing and toss thoroughly to coat all ingredients. Add additional dressing as needed to achieve desired flavor intensity.
04 - Arrange the dressed salad on a serving platter or individual plates. Scatter cooled croutons over the top and finish with shaved Parmesan cheese and freshly ground black pepper. Serve immediately while croutons retain their crispness.

# Expert Advice:

01 -
  • The celery adds a bright, natural sweetness that romaine can't quite touch, making each bite feel less heavy and more refreshing.
  • Homemade croutons mean you control the crunch, and they stay crispy longer than store-bought ones ever could.
  • This dressing emulsifies like pure magic if you whisk with intention, turning simple ingredients into something restaurant-worthy.
02 -
  • If your dressing breaks and looks separated while you're whisking, start over with a fresh egg yolk in a clean bowl and slowly whisk in the broken mixture as if it were the oil, and it'll come back together every time.
  • Don't dress your salad more than 15 minutes before serving, or the celery will start to soften and lose that crisp texture that makes this version special.
03 -
  • Keep your mixing bowl and whisk cold before you start the dressing, as a cool vessel helps the emulsion come together faster and more reliably.
  • A tiny squeeze of anchovy paste (even if you skip whole fillets) adds an almost invisible depth that makes people lean in and ask what that savory note is.
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