Celery Caesar with Croutons Parmesan (Print version)

Crisp celery and romaine meld with crunchy croutons and tangy Parmesan dressing for a refreshing salad.

# What You Need:

→ Salad Base

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 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:

01 - Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil and 1/4 teaspoon sea salt. Spread on baking sheet and bake for 8 to 10 minutes until golden and crisp. Remove from oven and allow to cool completely.
02 - In a mixing bowl, whisk together egg yolk, Dijon mustard, lemon juice, Worcestershire sauce, and minced garlic until combined. Gradually drizzle in 1/2 cup olive oil while whisking constantly until mixture becomes thick and emulsified. Fold in 1/4 cup grated Parmesan. Season with salt and pepper to taste.
03 - In a large bowl, combine sliced celery and chopped romaine lettuce. Add half of the prepared dressing and toss gently to coat all vegetables evenly. Add additional dressing as needed to achieve desired flavor and consistency.
04 - Arrange dressed salad on a serving platter or individual plates. Scatter cooled croutons over the top. Sprinkle with shaved Parmesan cheese and freshly ground black pepper. Serve immediately while croutons remain crisp.

# Expert tips:

01 -
  • The celery brings a surprising freshness that makes this feel lighter than a traditional Caesar without sacrificing that creamy, satisfying richness.
  • Homemade dressing tastes so much brighter than bottled, and it comes together in about five minutes if you whisk with confidence.
  • Those croutons stay golden and crispy for just long enough, and they're way better when you make them yourself.
02 -
  • The dressing breaks if the olive oil is too cold or if you pour it in too fast, so keep it at room temperature and drizzle like you're painting, not pouring.
  • Don't dress the salad more than ten minutes before serving or the celery will start to wilt and the romaine will go soft.
03 -
  • Room temperature olive oil and gentle whisking mean the difference between a silky, thick dressing and one that breaks into sadness and regret.
  • Those homemade croutons are worth the ten minutes of oven time, and they make people think you're more of a cook than you probably are.
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