Classic Caesar Salad Croutons (Print Version)
# Ingredients:
→ For the Croutons
01 -
1/2 French Baguette, cut in half and thinly sliced (1/4" thick)
02 -
3 Tbsp extra virgin olive oil
03 -
1 tsp minced garlic (from 2 small cloves)
04 -
2 Tbsp grated parmesan cheese
→ For the Caesar Salad Dressing
05 -
2 small garlic cloves, minced (1 tsp)
06 -
2 tsp dijon mustard
07 -
1 tsp Worcestershire sauce
08 -
2 tsp fresh lemon juice
09 -
1 1/2 tsp red wine vinegar
10 -
1/3 cup extra virgin olive oil
11 -
1/2 tsp sea salt, or to taste
12 -
1/8 tsp black pepper, plus more to serve
→ For the Caesar Salad
13 -
1 large romaine lettuce (or 2 small heads romaine)
14 -
1/3 cup parmesan cheese, shredded or shaved
# Instructions:
01 -
Preheat oven to 350˚F. Cut the baguette in half lengthwise through the top of the baguette, then slice diagonally into 1/4" thick pieces. Place the slices onto a baking sheet. In a small bowl, combine 3 Tbsp extra virgin olive oil and 1 tsp of finely minced garlic. Drizzle the garlic oil over the croutons and sprinkle the top with 2 Tbsp grated parmesan cheese. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until light golden and crisp (10-12 minutes).
02 -
In a small bowl, whisk together minced garlic, dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in sea salt and black pepper, adjusting seasoning to taste.
03 -
Rinse, dry, and chop or tear the romaine lettuce into bite-sized pieces. Place in a large serving bowl. Sprinkle generously with shredded parmesan cheese and cooled croutons. Drizzle with Caesar dressing and toss gently until the lettuce is evenly coated.
# Notes:
01 -
The croutons recipe makes enough for 2 full salads or 8 servings, reflected in the 'per serving' nutrition label.