Caesar Salad with Homemade Croutons
Recipe: #15947
November 15, 2014
Categories: Salads, Vegetable Salad, Lettuce, Birthday Brunch, Easter, July 4th, Labor Day, Mothers Day, Potluck, Sunday Dinner, more
"Authentic taste, even without the anchovies which I've never been brave enough to add. The croutons are incredible. Recipe adapted from ellie_ at fooddotcom."
Original is 4 servings
Ingredients
- DRESSING
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- CROUTONS
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- SALAD
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Nutritional
- Serving Size: 1 (807.7 g)
- Calories 1766.5
- Total Fat - 158.5 g
- Saturated Fat - 48.5 g
- Cholesterol - 2702.8 mg
- Sodium - 618.2 mg
- Total Carbohydrate - 39.8 g
- Dietary Fiber - 6.1 g
- Sugars - 11.5 g
- Protein - 48.5 g
- Calcium - 576.8 mg
- Iron - 10 mg
- Vitamin C - 14.4 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
CROUTONS: While bread is still fresh, gently cut into 3/4" cubes with a serrated knife. Let cubes dry out. If you're in a hurry, you can put them in the oven at 200 degrees for a bit. Otherwise just leave them out , loosely covered, overnight.
Step 2
Preheat oven to 350 degrees.
Step 3
In blender, puree garlic, butter and olive oil.
Step 4
Transfer to saucepan and heat until just below a simmer.
Step 5
Toss with bread crumbs and bake for 5-10 minutes or until golden.
Step 6
DRESSING: In large bowl, combine dressing ingredients and whisk until fully incorporated.
Step 7
SALAD: Tear or chop romaine, add to bowl and toss with dressing. Top with parmesan and pepper.
Tips
No special items needed.
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