Caesar Salad with Homemade Croutons
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5.0
15 reviews
Excellent
Caesar Salad with Homemade Croutons
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Homemade Caesar salad with garlic croutons is absolutely everyone’s favorite. And the secret of making a very creamy dressing without the raw egg yolk? Japanese mayonnaise.
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Ingredients
For the croutons
- 5 inches Ciabatta bread (or any baguette)
- 1 Tbsp extra virgin olive oil
- 1 clove garlic
- ¼ tsp Diamond Crystal kosher salt
- ¼ tsp freshly ground black pepper
For the dressing
- 1-2 cloves garlic
- 2 Tbsp extra virgin olive oil
- 1-2 tsp anchovy fillet (about 1-2 fillets chopped; I consider it's one of the important flavors in the dressing; however, if you prefer to omit, use ¼ tsp Worcestershire sauce instead.)
- 1 tsp Dijon mustard
- 1 tsp champagne vinegar (you can also use white wine vinegar, or skip and add more lemon juice)
- 1 Tbsp lemon juice
- 1 Tbsp Japanese Kewpie mayonnaise
- ½ tsp Diamond Crystal kosher salt
- ¼ tsp freshly ground black pepper
For the salad
- 1-2 hearts romaine lettuce
- Parmigiano-Reggiano or Parmesan cheese (freshly grated)
Instructions
- Gather all the ingredients.
To Make Homemade Croutons
- Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Crush the garlic clove (or finely mince it) into a large bowl. Add olive oil, salt, pepper, and mix well. Let the garlic infuse the olive oil for a few minutes.
- Meanwhile, slice the bread and cut it into about ¾ inch (2 cm) cubes.
- Add the bread cubes into the bowl and toss until the bread is lightly and evenly coated with the olive oil. Spread bread cubes in a single layer on a baking sheet.
- Bake at 400ºF (200ºC) for 15-20 minutes, or until golden brown. Turn once halfway through cooking in order to brown all sides of the croutons. Cooking time will depend on the thickness of the bread cubes. Remove from oven and cool on a wire rack completely. After cooling, use immediately, or store in an air-tight container/bag for up to 1 week.
To Make Caesar Salad
- In a large bowl, combine the dressing ingredients and whisk until dressing is thick and glossy. The dressing can be made one day in advance.
- Cut the romaine lettuce into bite size pieces and wash them. Drain and dry thoroughly so that the dressing won’t be diluted.
- Gently toss the lettuce and dressing, and then top off with the grated or shaved Parmesan cheese and croutons.
To Store
- You can store the leftovers in an airtight container and store in the refrigerator for a day.
Nutrition Information
Show Details
Calories
241kcal
(12%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
23g
(35%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
2mg
(1%)
Sodium
416mg
(17%)
Potassium
30mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
51IU
(1%)
Vitamin C
3mg
(3%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 416mg | 17% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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