A delightful twist on the classic Caesar salad, featuring homemade garlic croutons and a zesty dressing.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking for the croutons.
Slice the baguette into thin rounds, then cut each round in half to form half-moons.
Cutting the bread into smaller pieces helps them crisp up evenly.
Toss the bread pieces with olive oil and minced garlic until evenly coated.
Ensure each piece is well-coated for maximum flavor.
Spread the bread pieces on a baking sheet and bake for 10 minutes or until golden and crispy.
Keep an eye on the croutons to prevent burning.
In a mixing bowl, whisk together mayonnaise, olive oil, lemon juice, fish sauce, and pepper.
Whisking slowly helps emulsify the dressing for a smooth texture.
Chop the romaine lettuce into bite-sized pieces and place in a salad bowl.
Use a salad spinner to dry the lettuce thoroughly for better dressing adherence.
Toss the lettuce with the dressing until evenly coated.
Add the dressing gradually to avoid overdressing the salad.
Top the salad with croutons and grated Parmesan cheese.
Add the croutons just before serving to maintain their crunch.
Serve the salad immediately and enjoy!
Chilled plates can keep the salad fresh for longer.
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