Easy Salad

Easy salad is the kind of recipe that earns its name by skipping the fussy bits of a classic Caesar (no raw egg yolk, no anchovy paste, no whisking emulsion) but borrowing all the textures and flavors that make Caesars craveable. Crunchy romaine, garlic-butter croutons, mayo-based dressing, vinaigrette, and grated Parmigiano-Reggiano.

The homemade croutons are not optional. Toasting cubes of dense white bread in melted butter and garlic powder gives you something that store-bought boxed croutons cannot touch: shatter-crisp on the outside, a little chew in the middle, and saturated with garlic perfume.

Using only the tender inner romaine leaves keeps the salad’s bite delicate and avoids the bitter rib taste that can dominate the outer leaves.

Pro Tips

• Spin the romaine completely dry. Wet leaves dilute the dressing and slide off the fork.
• Toss the dressing in just before serving. Pre-dressed croutons turn soggy in minutes.
• Use a vegetable peeler on a wedge of Parmigiano for ribbons instead of grated. The contrast looks restaurant-worthy and tastes more pronounced.

Variations

• Add grilled chicken or sliced steak to turn this into a full meal.
• Toss in halved cherry tomatoes and shaved red onion for color and acidity.
• Swap romaine for crisp little gem lettuces or chopped kale (massaged first) for a heartier base.