Caesar Salad with Egg Tomatoes and Chili-Infused Croutons

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Whole romaine lettuce leaves coated in a Caesar dressing made from scratch and served with roasted tomatoes, soft-boiled eggs, homemade crunchy croutons tossed in olive oil and red pepper flakes, then garnished with freshly grated parmesan cheese and cracked black pepper, making this your new favorite caesar salad recipe.

Caesar Salad with soft-boiled Egg, roasted campari Tomatoes and Chili-Infused Croutons garnished with freshly grated parmesan cheese and cracked black pepper in a wide rim bowl.

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Rustic Salad for Dinner
Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
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Frequently Asked Questions
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Rustic Salad for Dinner

The Caesar Salad with Egg, Tomatoes, and Chili-Infused Croutons is a delightful twist on the classic Caesar salad that will boost your dining experience through flavor and protein. Picture whole romaine lettuce leaves, crisp and fresh, coated in a creamy Caesar dressing made from scratch.

This homemade Caesar dressing, rich and tangy, clings to each leaf, ensuring every bite is full of flavor. Roasted tomatoes add a sweet, smoky depth, while soft-boiled eggs contribute an elegant, velvety texture. The real star, however, is the homemade croutons. Tossed in olive oil and red pepper flakes, these crunchy bites provide a spicy kick that perfectly complements the dish.

Garnished with freshly grated Parmesan cheese and cracked black pepper, this Caesar Salad is a balanced blend of bold flavors and textures. It's not just a salad; it's a culinary experience that celebrates the joy of homemade elements and vibrant, fresh ingredients.

Italy to Mexico

Despite common misconceptions, the Caesar salad is not of Mexican or Italian origin. It was actually created by Italian-American restaurateur Caesar Cardini in Tijuana, Mexico, during the 1920s.

Cardini, faced with limited ingredients during a busy Fourth of July weekend, came up with the now-famous salad, which quickly gained international fame. Crisp Romaine lettuce, a key ingredient in Caesar salad, has its origins in the Mediterranean and has been cultivated for centuries.

Today, Caesar salad is a staple in the United States, adored for its rich, savory flavors and crunchy textures. It's found on the menu of nearly every American restaurant, from casual diners to upscale Italian eateries, cementing its status as America's favorite salad.

Italy to France

Croutons, those delightful crispy bread cubes, have a storied history that dates back to ancient times. Originating as a way to repurpose stale bread, croutons became a beloved addition to soups and salads, adding texture and flavor. The culinary connection between French and Italian cuisine is deeply rooted in history, particularly during the Renaissance.

The Medici family of Italy, known for their patronage of the arts and culture, played a significant role in this exchange. When Catherine de' Medici of the powerful Medici family married King Henry II of France in 1533, she brought with her an entourage of Italian chefs.

This fusion of culinary traditions led to the introduction of Italian techniques and ingredients into French cuisine, profoundly influencing its development. The marriage of these two rich culinary heritages continues to be celebrated in dishes enjoyed worldwide, like this inspired salad for dinner.

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Ingredients

To prepare this Caesar Salad with Egg, Tomatoes, and Chili-Infused Croutons, preheat the oven to 375 degrees Fahrenheit. Place Campari tomato halves, cut side up, on a sheet pan with a rack, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until soft and caramelized.

For the croutons, toss broken Italian cubed bread pieces with olive oil, red pepper chili flakes, salt, and pepper, then toast in the oven at 375 degrees Fahrenheit for about 10 minutes until golden brown and crispy. Meanwhile, prepare soft-boiled eggs by gently boiling them for 6-7 minutes, then cooling in ice water and peeling.

For the Caesar dressing, whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, minced garlic, oil-packed anchovies, and Worcestershire sauce until smooth, adjusting consistency with water if needed. To assemble, toss the crisp Romaine lettuce leaves with the dressing, arrange on plates, and top with roasted tomatoes, chili-infused croutons, and halved soft-boiled eggs.

Finish with grated Parmesan, cracked black pepper, and chili flakes. As a personal preference, I drizzled on some extra-virgin olive oil for an extra deep, earthy taste. Hey, we are going all out for his salad!

Ingredient Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.

Soft Boiled Eggs - These are eggs boiled for 6 minutes, leaving the egg white solid and the egg yolk runny. The runny egg yolk adds the extra creaminess to round out the tangy dressing. And don't confuse its runniness with raw egg yolk, characterized by its slightly thickened consistency.
Campari Tomatoes - Compared to large-globe tomatoes and small cherry tomatoes, they have a great balance of sweetness and acidity, making them very delicious.
Parmesan Cheese - Using a wedge of Parmesan cheese instead of pre-grated or shredded Parmesan ensures that your dishes will have a fresher, more robust flavor and a smoother texture. Grating the cheese freshly creates light, airy flakes, which makes Caesar salad dressing smoother and less grainy when it's sprinkled on a salad while still providing its characteristic salty flavor.
Italian Bread - The bread was selected for its crust, which can be torn, which is why it was chosen over French bread for a rustic feel to this salad.
Mayonaise - Used as a shortcut to replace the time it takes to make the aioli (oil and garlic blended together) with egg yolks used in traditional Caesar salad dressing.
Dijon Mustard - This condiment is a smooth, creamy mustard from the Dijon region of France, known for its tangy, sharp flavor made from brown or black mustard seeds and white wine or wine vinegar, giving this version of Caesar salad that extra savory flavor.
Worstceshire - This sauce is a fermented liquid condiment made from a blend of ingredients, including vinegar, molasses, anchovies, garlic, tamarind extract, and spices. It adds a deep, complex umami flavor to sauces and marinades, enhancing their savory richness and depth.
Anchovies - These are produced by curing small fish in salt for several months, then packing them in oil or brine to develop their distinctive rich, savory flavor, a perfect addition to Caesar dressing, although it wasn't part of the classic Caesar salad dressing recipe. You can use anchovy paste or filets.
Cracked Black Pepper - Used instead of pre-ground black pepper to boost flavor. Freshly cracked black peppercorns release essential oils, enhancing dishes with a more vibrant, aromatic, and pungent flavor compared to pre-ground pepper.
EVOO -Extra Virgin Olive Oil, a high-quality olive oil known for its rich flavor and health benefits, is made from the first cold pressing of olives without chemicals or excessive heat. One popular EVOO is the "Drizzle" and "Sizzle" duo from Graza Olive Oil.

See the recipe card for quantities below.

ingredients for the Caesar Salad with Egg Tomatoes and Chili-Infused Croutons in containers on a large round pizza pan.

four jumbo eggs in a small round glass dish.

bread torn into chunks piled up in a glass square dish.

Instructions

Follow the instructions and cooking tips below using the step-by-step picture guide.

halved tomatoes evenly spread out on a sheet pan lined with parchment paper and a rack being seasoned with fresh cracked black pepper.

To roast tomatoes perfectly, drizzle with oil and season. This ensures fat for flavor, even caramelization, and prevention of drying out.

Get the Nordic Ware Naturals® Tray.

glass mixing bowl with bread chunks, olive oil, salt and pepper, and crushed red pepper chili flakes.

You don't always need stale bread for amazing croutons, just toss them in plenty of olive oil with dry seasonings.

Get the Pyrex Glass Mixing Bowl.

seasoned bread chunks with red pepper chili flakes and olive oil on a sheet pan lined with a silicone liner.

Then, spread out evenly and bake in the oven to a light golden brown; by the time they cool, they will darken and be extra crispy.

Get the Sheet Pan Silicone Liner.

medium pot with boiling water with three eggs one being placed gently in with a skimmer.

To prevent cracking eggs in the water, gently lower them with a spoon, spider, or a skimmer in boiling water that has gentle bubble formation, not rapid.

Get the Walfos Skimmer.

a parmesan cheese wedge being grated with a microplane over a glass mixing bowl.

Use a grater with fine holes to create the fluffiest parmesan flakes that dissolve in dressings and melt easily in the mouth.

Get the Microplane Grater.

glass mixing bowl with mayonnaise, chopped garlic, anchovies, Dijon mustard being mixed with a mini silicone spatula.

Caesar dressing has many pungent, savory, salty, and tangy components, which are balanced out by the mayonnaise.

freshly made Ceasar salad dressing in a glass mixing bowl with a whisk sitting inside and topped with freshly cracked black pepper.

Freshly cracked black pepper gives the dressing a distinguishable bite. To really taste the final product, use the lettuce that you will be serving it with to determine what needs to be adjusted in the dressing.

roasted halved campari tomatoes on a sheet pan and rack lined with parchment paper.

The roasted tomatoes' skin will be wrinkly with softened flesh; allow them to cool slightly before handling.

toasted croutons with red pepper chili flakes and olive oil on a silicone liner lined sheet pan.

Prevention of overcrowding creates even cooking and the crunchy texture we all crave.

caesar salad dressing in a glass mixing bowl.

Since Casear dressing consistency is thick, you should always add it to the bowl first, then add the salad to incorporate evenly.

romaine leaves tossed in Caesar salad dressing in a glass mixing bowl.

Only the lettuce is dressed to create flavor contrast when eating the full salad, allowing for different flavor combinations.

Substitutions

Dairy-Free

Parmesan Cheese - In today's markets, there are several substitutes. Use nutritional yeast or products labeled dairy-free/vegan parmesan cheese.
Eggs - Eggs are not a part of dairy; this is a common misconception. Dairy comes from animal milk-based products.

Gluten-Free

Croutons - You have the option of buying gluten-free croutons or making it yourself using a loaf of gluten-free bread (not in slices) as recommended by Saucy Kitchen: Gluten Free Croutons - 2 Ways.

Vegetarian

This dish is already vegetarian since the anchovies are an optional ingredient. Substitute them with capers or a little bit of miso paste for a similar umami flavor.

Convenience

Romaine Hearts - Hear me out on this. Try this creamy dressing if you have kale in your pantry. Use shredded kale, and then massage the dressing into the greens. Breaking down the kale fibers allows it to incorporate, creating an amazing flavor.
Campari Tomatoes - These are chosen for their balance of sweetness and acidity. But you can use other tomatoes, from fresh heirloom slices to roasted plum tomatoes.
Parmesan Cheese - Substitute with Asiago or Pecorino cheese.
Red Pepper Chili Flakes - Want really spicy croutons? Use a dash of cayenne pepper for chili oil from your pantry.
Mayonaise - Use what's in your pantry by slowly whisk together two egg yolks, a teaspoon of mustard, and a tablespoon of lemon juice while gradually adding oil until the mixture emulsifies into a creamy consistency.
Dijon Mustard - This mustard is essential to making the dressing due to its unique flavor profile, but you can substitute it with a spicy brown or whole-grain mustard for a similar taste. Yellow mustard will be too sour. Try using mustard powder instead.
Worcestershire - Try adding soy sauce instead; they both provide that umami flavor but are still different. Soy sauce will be saltier, so add according to your preference.

Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Variations

As a Side - Make a larger meal out of this by serving it with a protein, like baked chicken breast or grilled steak.

Equipment

Oven - Used to roast the tomatoes and toast the croutons.
Sheet Pan with a Rack - Used to roast the tomatoes, the rack helps the air circulate under the tomatoes for an even quicker roast. If you are looking for a sheet pan and rack set, use the trusted Nordic Ware brand. I used their quarter sheet pan, which is half of the size of the regular sheet pan (half sheet pan) used in home kitchen kitchens. Note: Commercial ovens can fit the full sheet pan.
Mixing Bowls - These are used for seasoning the croutons and making the dressing and salad. I used the Pyrex Glass Mixing Bowl Set.
Sheet Pan with Silicone Liner - Used to toast the croutons. Silicone liners work just as well as parchment; use whatever you have. When developing this recipe, I used the Amazon Basics Silicone Liner.
Sauce Pot - Used to boil the eggs. I used my Stainless Steel Oster Steamer. Even though I just used the base for this recipe, you can steam your eggs! Great for preventing cracking when cooking.

Kitchen Must Haves - Find other tools I use here.

Storage

Refrigerator and Pantry - To store in the fridge, cool down the croutons, roasted tomatoes, and eggs separately. Then, store them in airtight containers. The eggs will last up to two days, while the roasted tomatoes should last four. I stored my completely cooled-down croutons in a dry, clean jar, lasting for several days and still crunchy.
Freezer - I do not suggest freezing anything for this recipe.

Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.

Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.

Cooking Tip

Use a microplane to grate hard cheeses like Parmesan to create light, fluffy flakes that melt in your mouth and dissolve in dressings wtih ease compared to pre-grated store-bought cheese that tends to be grainy.

Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary.

Frequently Asked Questions

Is there a vegetarian option for the Caesar dressing?

Yes, you can make a vegetarian Caesar dressing by omitting the anchovy filets and using a bit of capers or miso paste to add umami flavor.

How do I prepare the eggs for the salad?

This recipe uses soft-boiled eggs, But you can use hard-boiled eggs, depending on your preference. For soft-boiled eggs, as the recipe says, cook them for 6-7 minutes, and for hard-boiled eggs, cook them for 9-12 minutes, then cool in an ice bath and peel.

Can I make the Caesar dressing in advance?

Yes, you can prepare the Caesar dressing up to 3 days in advance and store it in an airtight container in the refrigerator.

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