Caesar Salad with Homemade Croutons
User Reviews
5
Caesar Salad with Homemade Croutons
Description
Caesar Salad with Homemade Croutons delivers a classic salad experience centered on crunchy, garlicky croutons baked from ciabatta or baguette cubes tossed in an olive oil and garlic mixture. The dressing blends garlic, olive oil, anchovies (or Worcestershire as a substitute), Dijon mustard, champagne vinegar, lemon juice, and Kewpie mayonnaise balanced with kosher salt and black pepper to create a creamy, savory sauce that coats the romaine lettuce thoroughly. Freshly grated Parmesan cheese adds nuttiness and depth.
The bread cubes are toasted in the oven until golden and crunchy, offering texture contrast against the crisp, refreshing lettuce. The use of anchovy fillets or Worcestershire sauce provides the characteristic umami flavor essential to Caesar dressing. The salad combines refreshing greens with a complex, savory dressing and crunchy bread pieces for a harmonious dish.
This salad works well as a starter or side dish for various meals and can be adjusted by the amount of dressing to taste. Making croutons fresh enhances quality and flavor versus store-bought alternatives.
Ingredients
For the croutons
- 5 inches ciabatta bread (or any baguette)
- 1 Tbsp extra virgin olive oil
- 1 clove garlic
- ¼ tsp kosher salt Diamond Crystal brand
- ¼ tsp black pepper freshly ground
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 mayonnaise Japanese Kewpie
- ½ tsp kosher salt Diamond Crystal brand
- ¼ tsp black pepper freshly ground
For the salad
- 1-2 hearts romaine lettuce
- Parmesan Cheese freshly grated, Parmigiano-Reggiano or Parmesan
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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