Caesar Salad With Homemade Croutons Recipe
Ingredients
| Homemade croutons | ||
| Sourdough bread slice | 6 | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Garlic powder | 1 Teaspoon | |
| Olive oil | 1/2 Cup (16 tbs) (Dressing) | |
| 1 heaping tablespoon yellow or Dijon mustard | ||
| 2 anchovy fillets | ||
| Juice of 2 lemons | ||
| Worcestershire sauce | 1 Tablespoon (Dressing) | |
| Garlic | 1 Clove (5gm), smashed (Dressing) | |
| 2 heads romaine, washed and torn into bite-size pieces | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated (Dressing) | |
Directions
For the homemade croutons.
Preheat the oven to 350°F.
Cut sourdough bread into bite-size pieces.
Put them in a bowl and toss with the olive oil, then add the garlic powder and mix.
Bake until golden and crunchy, about 10 to 15 minutes.
Let cool to room temperature.
For the dressing and salad.
In a blender, blend the olive oil and mustard.
When the mustard has been incorporated into the oil, add the anchovies, lemon juice, and Worcestershire sauce.
Blend, then pour into a glass jar or bowl.
Add the garlic and let sit for at least an hour.
Remove garlic.
Pour over the greens and mix well.
Add the cheese and mix again.
Sprinkle with the croutons.
Any extra dressing will last one week in the refrigerator.
Preheat the oven to 350°F.
Cut sourdough bread into bite-size pieces.
Put them in a bowl and toss with the olive oil, then add the garlic powder and mix.
Bake until golden and crunchy, about 10 to 15 minutes.
Let cool to room temperature.
For the dressing and salad.
In a blender, blend the olive oil and mustard.
When the mustard has been incorporated into the oil, add the anchovies, lemon juice, and Worcestershire sauce.
Blend, then pour into a glass jar or bowl.
Add the garlic and let sit for at least an hour.
Remove garlic.
Pour over the greens and mix well.
Add the cheese and mix again.
Sprinkle with the croutons.
Any extra dressing will last one week in the refrigerator.
Chef
