The Ultimate Caesar Salad: Master the Art of Homemade Croutons!

Recipe Details

Prep Time:

25 mins

Cook Time:

15 mins

Total Time:

40 mins

Servings:

Ingredients

½(1 pound) loafsourdough bread, cut into 1-inch cubes
¼cupolive oil
¼cupbutter, melted
2clovesgarlic, pressed
1teaspoonkosher salt
½teaspoonground black pepper

2clovesgarlic, pressed
3anchovy fillets, chopped
1teaspoonkosher salt
1largeegg yolk
2tablespoonslemon juice
1teaspoonDijon mustard
½teaspoonWorcestershire sauce
⅓cupextra-virgin olive oil
2tablespoonsgrated Parmesan cheese, or more to taste
¼teaspooncracked black pepper, or more to taste
3romaine – washed, chopped, and chilled

Cooking Directions

Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.

Cook’s Note

You can add herbs to the butter and oil mixture for the croutons.

To prepare the romaine, chop the hearts and wash them by submerging them in cold water. Spin well in a salad spinner and blot with paper towels. Leave the paper towels in the spinner and place in the refrigerator until ready to make the salad. This will keep the romaine dry and crisp.

You can make this dressing on its own and store it in the refrigerator to use later. If you’re short on time or don’t want to add an egg yolk, substitute mayonnaise for the egg yolk and oil in the dressing.

Anchovies are inexpensive and readily available. Save any leftovers, packed in oil, in the fridge and use them to add depth and salty richness to sauces and marinades. If you don’t care for anchovies or you are vegan, you can use capers instead.

Editor’s Note:

Nutrition data for this recipe includes the full amount of croutons and dressing, but the actual amount consumed will vary.

Nutrition Facts

Full Nutrition Label
Servings Per Recipe6
Calories406
% Daily Value *
Total Fat 31g	40%
Saturated Fat 9g	43%
Cholesterol 56mg	19%
Sodium 998mg	43%
Total Carbohydrate 26g	9%
Dietary Fiber 3g	11%
Protein 7g	14%
Potassium 323mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.