Celery Caesar Salad Crunch (Print Version)

Crisp celery and romaine tossed with crunchy croutons and a tangy Parmesan dressing.

# Components:

→ Salad

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

# Directions:

01 - Preheat oven to 375°F. Toss bread cubes with olive oil and sea salt, spread on a baking sheet, and bake for 8 to 10 minutes until golden and crisp. Remove from oven and let cool completely.
02 - In a bowl, whisk together egg yolk, Dijon mustard, lemon juice, Worcestershire sauce, and minced garlic. Gradually drizzle in olive oil while whisking constantly until 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 evenly. Add additional dressing as needed to achieve desired flavor.
04 - Arrange salad on a serving platter or individual plates. Scatter croutons over the top and sprinkle with shaved Parmesan and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • The celery stays genuinely crisp even after dressing, unlike soggy lettuce-heavy salads that fall apart by the time you reach the table.
  • Homemade Caesar dressing tastes nothing like bottled, with that bright tang and silky richness that makes you want to eat the whole bowl.
  • It comes together in under 30 minutes, so you can pull off something that feels homemade without the kitchen stress.
02 -
  • When emulsifying the dressing, patience with the oil addition is non-negotiable, especially those first few drizzles—rush it and you'll end up with separated, broken dressing that no amount of whisking can save.
  • Toast your bread cubes ahead of time so they have a chance to cool and firm up, making them crunchier and less likely to absorb dressing and turn soft before anyone gets a bite.
03 -
  • If your dressing breaks or separates, start with a fresh egg yolk in a clean bowl and slowly whisk in the broken dressing like you're starting over—it often comes back together.
  • A tiny pinch of anchovy paste in the dressing is optional but transforms it into something almost impossibly complex and delicious, without tasting fishy at all.
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