Lazy Day Caesar Salad

Ingredients

• 13 cm section (about 142 g; 5-inch section, about 5 oz)ciabatta or similar bread
• to tastekosher salt
• 2½ tablespoons (37.5 ml)extra-virgin olive oil
• 1 clovegarlic, minced and mashed with the broad side of a knife or put through a press
• to tastefreshly ground black pepper
• 2 teaspoons (10 ml)fish sauce or State Bird Garum
• 2 tablespoons (30 ml)fresh lemon juice
• ¼ teaspoon (1.25 ml)Dijon mustard
• 3 tablespoons (45 ml)mayonnaise
• 2½ tablespoons (37.5 ml)extra-virgin olive oil
• Leaves from 2 large hearts (about 454 g total)romaine lettuce, washed and thoroughly dried
• ½ cup (about 50 g)finely grated Parmesan

Instructions

1. 1

   Bake the croutons

   Heat the oven to 175°C (350°F). Trim the crust from the bread and cut the soft centre into 1.25–2 cm cubes. Toss in a bowl with a sprinkling of kosher salt and 2 to 3 tablespoons of olive oil. Spread on a rimmed baking sheet and bake for about 15 minutes, stirring halfway through, until crisp and golden. Leave to cool before using.

2. 2

   Mix the dressing

   In a small bowl, whisk together the garlic, a scant ¼ teaspoon of pepper, fish sauce, lemon juice and mustard. Taste and adjust until the flavour is pleasant, then whisk in the mayonnaise. Slowly drizzle in the oil while whisking to make an emulsion. Set aside, or refrigerate for up to 2 days.

3. 3

   Dress the lettuce

   Keep the romaine leaves whole or cut them crosswise into large pieces. Put them in a large bowl and sprinkle with about 6 tablespoons of the cheese and some black pepper. Gently toss with your hands or tongs so the leaves are lightly coated, then add most of the dressing and toss again.

4. 4

   Season and serve

   Taste the salad and adjust with more dressing, lemon juice, black pepper or a splash of fish sauce, depending on the flavour of the romaine. Divide among salad plates and finish with the remaining cheese and, if you like, extra black pepper.

What is a Caesar salad?

Caesar salad is a familiar Italian-American-style combination of crisp romaine, a savoury dressing, Parmesan and croutons. This version keeps the approach simple, using mayonnaise to make a creamy dressing without a more involved emulsifying process.

The contrast is what makes it work: cool, crunchy leaves meet crisp bread, while lemon and garlic brighten the rich dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 11g protein, 26g carbs, 27g fat.

Bread and romaine provide most of the carbohydrates, while olive oil and mayonnaise contribute much of the fat. Parmesan, bread and the dressing ingredients contribute protein, though the salad is not especially protein-rich. For a more balanced plate, serve it alongside a protein such as grilled chicken, fish or beans.

Choose and prepare the bread

Ciabatta: its open, chewy crumb makes croutons with crisp edges and a little substance in the middle. A similar loaf works too; trimming away the crust helps the cubes brown evenly.

Dry cubes: cut the bread into similarly sized pieces and spread them out on the baking sheet. Stir once during baking so they colour on more than one side.

Build the dressing

Savoury base: garlic, fish sauce, lemon juice and Dijon provide the dressing’s sharp, salty and savoury notes. Taste this mixture before adding the mayonnaise so you can check its balance.

Slow drizzle: whisk in the oil gradually rather than adding it all at once. This helps the mayonnaise and oil combine into a cohesive dressing.

Keep the lettuce crisp

Thorough drying: water clinging to romaine can thin the dressing and make the leaves less crisp. A salad spinner is useful, and the leaves can be prepared up to 5 days ahead and stored in a zip-top container with a paper towel.

Gentle tossing: whole leaves or large pieces both work. Toss carefully so the romaine is coated without being bruised.

Check the texture and flavour

Croutons: bake for about 15 minutes, stirring halfway, and look for a golden colour and crisp texture. Let them cool before adding them so they stay crunchy.

Final seasoning: the romaine’s flavour can vary, so adjust the dressed salad to taste with lemon, pepper, more dressing or a little fish sauce. Add the remaining Parmesan just before serving.

Serve it fresh

Timing: the croutons and dressing can be made ahead, but dress the romaine close to serving so it remains crisp. Keep some croutons back until the end if you want their crunch to stand out.

On the side: serve the salad with soup or a simple main course for a fuller meal. Its lemony, savoury dressing also pairs well with grilled chicken or fish.

Recipe notes & tips

• Dry the romaine thoroughly so the dressing clings instead of becoming watery.
• Grate the Parmesan on the smallest holes of a box grater for an even, delicate coating.
• Whisk the oil into the dressing slowly to help it emulsify smoothly.
• Let the croutons cool before tossing them with the lettuce.
• Reserve some dressing and adjust the salad after tasting rather than adding it all at once.

Variations

• Add chicken: top each plate with sliced grilled chicken for a heartier salad.
• Use anchovies: mash one into the dressing for a more pronounced savoury flavour.
• Try another loaf: use a crusty sourdough or country loaf in place of ciabatta.
• Add extra crunch: scatter toasted seeds over the salad just before serving.
• Make it meat-free: choose a vegetarian alternative to fish sauce and check that the Parmesan suits your preference.

Common mistakes to avoid

• Wet lettuce: it dilutes the dressing; spin the leaves and dry them thoroughly.
• Crowded croutons: they can soften instead of crisping; spread them out on the baking sheet.
• Adding oil too quickly: the dressing may not combine smoothly; drizzle it in while whisking.
• Dressing too early: the romaine can lose its crispness; toss it shortly before serving.
• Over-seasoning at the start: fish sauce and Parmesan are salty; taste before adding extra salt.

How to store

Store washed, thoroughly dried romaine in a zip-top container with a paper towel for up to 5 days. The dressing can be refrigerated for up to 2 days, and the cooled croutons can be kept in an airtight container at room temperature. Once dressed, the salad is best eaten straight away; croutons will soften if stored with the leaves.

Frequently asked questions