Caesar Salad with Sourdough Croutons

Recipe by Rosemont’s Finn Naylor.

Serves: 4

Ingredients for Salad:

  • Springworks Romaine Lettuce
  • Rosemont Sourdough Boule, cubed
  • Valserena Parmesan, grated

Ingredients for Dressing:

  • ½ cup mayonnaise
  • 1 medium garlic clove, minced
  • 2 teaspoons lemon juice, adjust to taste
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce, adjust to taste (optional: use anchovy-free version)
  • ⅛ teaspoon fine salt
  • ⅓ cup finely grated Parmesan cheese
  • 1 tablespoon water
  • Freshly ground black pepper, to taste


  1. Dressing Preparation:
    1. In a bowl, whisk together the mayonnaise, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce (if using), and salt until well combined.
    2. Stir in the grated Parmesan cheese, then dilute the mixture with water to achieve the desired consistency. Season with freshly ground black pepper to taste. For a bolder flavor, you may add an extra ¼ teaspoon of Worcestershire sauce, or for a zestier dressing, add up to 1 teaspoon more lemon juice.
  2. Salad Assembly:
    1. Heat a pan over medium heat and coat with olive oil. Add the sourdough cubes and toast until they absorb the oil and turn golden brown. Remove from heat and let cool.
    2. Chop the Romaine lettuce into bite-sized pieces and place them in a large salad bowl.
    3. Add the toasted sourdough croutons and grated Parmesan cheese to the bowl with the chopped lettuce.
    4. Dress the salad with the prepared dressing just before serving to ensure the lettuce and croutons remain crisp.

Note: Worcestershire sauce traditionally contains anchovy. If you are unable to find an anchovy-free version and wish to keep the salad strictly vegetarian, you may omit this ingredient.