This easy Caesar salad has homemade egg-free dressing, crispy romaine lettuce, extra parmesan cheese, and buttery croutons. You can make the dressing by hand, but it’s best if you have a food processor or blender. The dressing can be made with or without the sour cream called for in the recipe. By adding the sour cream, the dressing will be ultra creamy.
1 cup (30 grams) finely grated parmesan cheese
1 garlic clove, peeled and finely chopped
2 tablespoons fresh lemon juice
1 teaspoon anchovy paste or 1 to 2 anchovies, smashed and minced
1 teaspoon Dijon mustard
2 teaspoons Worcestershire sauce
1/4 cup (60 ml) extra-virgin olive oil
2 tablespoons sour cream (optional)
Salt and fresh ground black pepper
2 tablespoons butter
3 cups cubed day-old rustic or hearty bread
2 hearts romaine lettuce, rinsed, patted dry, and roughly chopped
1/4 cup parmesan cheese shavings
Add parmesan cheese, garlic, lemon juice, mustard, anchovy, and Worcestershire sauce to the bowl of a food processor or blender. Turn the machine on and let it run for 15 to 20 seconds. Then use a spatula to scrape down the sides. Turn the machine on and let it run for another 15 to 20 seconds.
As the machine is running, slowly drizzle in the olive oil. Scrape down the sides then if you are making a creamy dressing, add sour cream. Let the machine run for another 15 seconds to 20 seconds until thick and creamy.
Melt the butter in a large frying pan over medium heat. When the butter begins to bubble, add bread cubes and cook, stirring occasionally until golden brown and crisp on all sides, about 5 to 8 minutes. Then lightly season with salt and pepper.
Serve the lettuce either tossed with dressing or with dressing drizzled on top. Then, top with butter croutons, and lots of parmesan cheese shavings.