Caesar Salad with Homemade Croutons
Share This Recipe
For 4 people
- 6 ounce(s) French or Italian Bread, cubed
- Cooking spray
- Salt and pepper
- 2 eggs
- 3 garlic cloves, peeled
- 1/2 teaspoon(s) salt
- 4 anchovy fillets, rinsed, patted dry, and chopped
- Juice of one lemon or 2 T. lemon juice
- 1 teaspoon(s) Worcestershire sauce
- 1/2 cup(s) extra-virgin olive oil
- 2 heads romaine lettuce, washed, dried, and torn into bite-size pieces*
- 1/2 cup(s) grated Parmesan cheese
- Salt and pepper to taste
Caesar Salad with Homemade Croutons Directions
- Preheat broiler. Line a baking sheet with tinfoil and place cubed bread on pan. Spray with cooking spray, sprinkle with salt and pepper, and toss. Bake until golden, stirring after 5 minutes to ensure bread doesn't burn. (Totally time 7-10 minutes depending on how far bread is from flame).
- Cut one of the garlic cloves in half. Rub the garlic on the inside of a large wooden salad bowl. Take this clove and the remaining 2 cloves and mince then mash with the salt, using the side of a large knife, pushing down and sliding the blade to crush. Add the anchovies(if using) and continue to mash until a paste forms.
- Add to wooden salad bowl. Whisk in lemon juice and Worcestershire sauce. Whisk eggs into the salad bowl while drizzling in olive oil in a slow steady stream. Add romaine pieces and croutons to the bowl tossing with tongs or wooden spoons until leaves are coated with dressing. Sprinkle on Parmigiano cheese and toss lightly.
- *"rinsed, dry and crisp", says the original recipe as written by Caesar Cardini's(the originator) daughter. She also states that the leaves were used without being torn.