CROUTONS FOR CAESAR SALAD RECIPES

CAESAR SALAD WITH GARLICKY CROUTONS RECIPE | SOUTHERN LIVING

Caesar Salad with Garlicky Croutons Recipe | Southern Living image

It’s time to rescue the classic Caesar from bagged salad boredom. A modern Caesar salad starts with romaine leaves left whole, and ends when there isn’t a garlicky crouton or drop of the anchovy-, Parm-, and pepper-flecked dressing left on the plate.

Provided by Robby Melvin

Categories Salad

Total Time 20 minutes

Yield Serves 4 to 6

Number Of Ingredients 21

Ingredients

1/2 cup olive oil
6 garlic cloves, smashed
3 cups cubed baguette (from 1 [5-oz.] baguette)
1 ounce Parmesan cheese, grated (about ¼ cup)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 cups vegetable oil
1/4 cup large capers, rinsed and drained, patted dry
2 1/2 tablespoons red wine vinegar
2 1/2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons water
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
6 anchovy fillets
2 garlic cloves, smashed
1 large egg yolk
3/4 cup pure olive oil
1 teaspoon black pepper
2 ounces Parmigiano-Reggiano cheese, grated (about ½ cup), divided
2 romaine lettuce hearts (about 1 lb.), leaves separated
2 ounces Parmigiano-Reggiano cheese, shaved (about ½ cup)

Steps:

Prepare the croutons: Preheat oven to 400°F. Heat olive oil and garlic cloves in a small saucepan over medium-high; cook until garlic begins to sizzle, 4 to 5 minutes. Remove and discard garlic.
Place cubed baguette in a medium bowl; drizzle with garlic-infused oil. Toss to coat. Sprinkle with Parmesan, salt, and pepper. Toss to coat. Arrange in a single layer on a rimmed baking sheet. Bake in preheated oven until toasted, 8 to 10 minutes. Set aside.
Prepare the salad: Heat vegetable oil in a heavy saucepan over medium-high to 375°F. Fry capers in 2 batches until golden, 30 seconds per batch. Using a slotted spoon, transfer to paper towels to drain.
Combine vinegar, lemon juice, water, mustard, salt, anchovy fillets, garlic, and egg yolk in a blender. Process until smooth. With blender running, slowly add olive oil until thickened. Transfer dressing to a bowl; stir in pepper and ¼ cup of the grated cheese.
Combine romaine hearts, croutons, and remaining ¼ cup grated cheese in a large bowl; drizzle with ¾ cup of the dressing, and toss gently to coat. Divide lettuce mixture among 4 plates; sprinkle with capers and shaved cheese. Serve with remaining dressing on the side.

CAESAR CROUTONS RECIPE - FOOD.COM

Caesar Croutons Recipe - Food.com image

Make and share this Caesar Croutons recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 10 cups

Number Of Ingredients 10

Ingredients

1 1/2 teaspoons lemon zest
1 teaspoon garlic powder
1/2 teaspoon pepper
1 1/2 teaspoons oregano
3 tablespoons parmesan cheese
1 teaspoon parsley
1 teaspoon season salt
1/2 cup olive oil
1/4 cup fresh lemon juice
2 loaves white bread, crusts removed. cut into 1/4-1/2 inch cubes

Steps:

Add lemon zest, garlic powder, pepper,oreagno, parmesan cheese, parsley season salt, olive oil, fresh lemon juice mix with stick blender or whisk together well.
In large bowl mix bread cubes with caeser dressing and mix well.
Bake on two large cookie sheets 350 for about 15-20 minutes or until toasted. Stirring every 5 minutes. Ovens may vary a bit so watch closely.
Cool compelety and store in air tight container.
I buy day old bread and put in freezer then when Im ready to make crutons I take the bread out for about an hour then cube it, makes it a little easier, but make sure they are to room temp and soft before adding the ceasar mix.
Save the crusts and toast in oven and make bread crumbs.
When Im making caesar salad I use this recipe and add 2-3 anchovy fillets. A nice change from creamy dressings.

Nutrition Facts : Calories 371, FatContent 14.5, SaturatedFatContent 2.5, CholesterolContent 1.3, SodiumContent 704.4, CarbohydrateContent 51.6, FiberContent 2.5, SugarContent 4.5, ProteinContent 8.3

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