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Caesar Salad With Homemade Croutons

Chef.at.Home's picture
Ingredients
  Homemade croutons 1 Cup (16 tbs)
  Sourdough bread slices 6
  Olive oil 1⁄2 Cup (8 tbs)
  Garlic powder 1 Teaspoon
  Yellow mustard/Dijon mustard 1 Tablespoon
  Anchovy fillets 2
  Lemons juice 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Garlic 1 Clove (5 gm), smashed
  Romaine heads 2 , washed and torn into bite-size pieces
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Baked
Preparation Time: 
5 Minutes

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