I’m writing this recipe card in the way I prepped all the ingredients before a dinner party. If you’re making this in one day, just BREEZE through the recipe!

FOUR DAYS BEFORE YOUR PARTY:

Mix up all the ingredients for the Caesar Dressing, and store in a mason jar with tight-fitting lid. Store in the fridge. This keeps for up to 14 days.

THREE DAYS BEFORE THE PARTY:

Bake up your croutons. Slice the 8 croissants about a quarter of an inch thick and lay them out on a sheet pan. Drizzle with a tablespoon or so of olive oil and sprinkle with 1 teaspoon of Italian seasoning. Bake at 350˚ for 12 minutes. Remove and sprinkle the quarter cup of parmesan cheese on top. Bake for an additional 3-5 minutes until the cheese is melted on top of each crouton. Allow the sheet pan to cool fully before storing in a container until party day!

TWO DAYS BEFORE THE PARTY:

Mix up your tomato salad. In a large bowl, combine all the ingredients, including the mozzarella pearls. Store in an airtight container in the fridge.

DAY BEFORE THE PARTY:

Chop up your lettuce and wash it. Give it a good dry in a salad spinner, then lay out the lettuce on clean kitchen towels. Roll the towel up, with the lettuce inside, and place it in a large bowl. Store in your fridge overnight, or up to 2 days in advance.

DAY OF THE PARTY, READY TO EAT:

When you’re ready to eat the salad, lay out the chopped-up romaine lettuce and spoon the tomato salad over top. I like to serve this on a giant platter, instead of a salad bowl. That way the tomato salad doesn’t just fall to the bottom of the bowl. Top the whole salad with the croutons, and you’re ready to serve! On the side of the salad platter have your jar of Caesar dressing and a bowl of extra parmesan cheese for guests to top their salad with!