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 (2 small cloves)
04 -
2 Tbsp grated parmesan cheese
→ 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 and slice diagonally into 1/4" thick pieces. Arrange on a baking sheet. In a small bowl, combine olive oil and minced garlic. Drizzle over the bread slices and sprinkle with grated parmesan cheese. Toss to coat evenly. Spread in a single layer and bake at 350˚F for 10-12 minutes until light golden and crisp.
02 -
In a small bowl, whisk together garlic, dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in olive oil while whisking constantly. Add salt and black pepper, adjusting seasoning to taste.
03 -
Rinse, dry, and chop or tear romaine lettuce into bite-sized pieces. Add to a large serving bowl. Sprinkle with shredded parmesan cheese and cooled croutons. Drizzle with caesar dressing and toss gently to coat evenly.
# Notes:
01 -
The croutons recipe yields enough for two salads or 8 total servings. Adjust portions accordingly.