Ingredients (~9 servings)
Garlic Croutons
- 4 1/2 cups torn Italian or country bread (1-inch pieces, crusts on)
- 3 Tbsp unsalted butter
- 3 Tbsp olive oil
- 4 garlic cloves, peeled and minced
- Kosher salt
Caesar Dressing
- 3 oz Parmesan-Reggiano (~3/4 cup grated)
- 9 anchovy fillets packed in oil, drained
- 4 garlic cloves, peeled
- 3 large egg yolks
- 1/4 cup + 1 Tbsp lemon juice (from ~2 lemons)
- 1/2 tsp Dijon mustard
- 1/4 cup + 1 Tbsp olive oil
- 1/4 cup + 1 Tbsp avocado oil
- Freshly ground black pepper
- Kosher salt to taste
For Assembly
- 1 1/2 large heads romaine lettuce, outer leaves discarded
- 1 1/2 oz Parmesan-Reggiano for topping
- Freshly ground black pepper
Make the Garlic Croutons
Preheat your oven to 350F and tear the bread into roughly 1-inch pieces – you want 4 1/2 cups total.
Put them on a baking sheet.
In a small saucepan over medium heat, combine the butter, olive oil, minced garlic, and a few pinches of salt.
Cook until fragrant, ~2 minutes – the garlic should smell toasty but not brown.
Pour this mixture over the bread and toss until every piece is coated.
Bake for ~10 minutes until lightly golden brown.
If you want them crunchier, give them another ~5 minutes but I prefer them with a slight chew in the center.
Make the Caesar Dressing
Add the Parmesan to your food processor and pulse until finely grated.
Add the anchovy fillets and garlic cloves; blend until chopped up.
Pour in the egg yolks, lemon juice, and Dijon mustard.
With the processor running, slowly drizzle in both oils – the mixture should emulsify and thicken.
Stop and scrape down the sides, then add about 5 grinds of black pepper and pulse once more.
Taste and add a pinch of salt if needed – this depends on how salty your anchovies are.
The dressing keeps in the fridge for up to 3 days in an airtight container.
Prep the Romaine and Assemble
Trim the root ends off the romaine and discard any wilted outer leaves.
Slice the romaine into 2-inch strips, then wash in a colander and dry thoroughly.
Put the romaine in a large bowl and pour the dressing over top.
Add the croutons and toss everything until the leaves are thoroughly coated – don’t be shy with the dressing.
Grate the remaining Parmesan over the top and finish with a few grinds of black pepper.
Serve immediately while the croutons are still crisp.
Homemade Caesar Salad with Garlic Croutons
Ingredients
Garlic Croutons
- 4 1/2 cups torn Italian or country bread 1-inch pieces, crusts on
- 3 Tbsp unsalted butter
- 3 Tbsp olive oil
- 4 garlic cloves peeled and minced
- Kosher salt
Caesar Dressing
- 3 oz Parmesan-Reggiano ~3/4 cup grated
- 9 anchovy fillets packed in oil drained
- 4 garlic cloves peeled
- 3 large egg yolks
- 1/4 cup + 1 Tbsp lemon juice from ~2 lemons
- 1/2 tsp Dijon mustard
- 1/4 cup + 1 Tbsp olive oil
- 1/4 cup + 1 Tbsp avocado oil
- Freshly ground black pepper
- Kosher salt to taste
For Assembly
- 1 1/2 large heads romaine lettuce outer leaves discarded
- 1 1/2 oz Parmesan-Reggiano for topping
- Freshly ground black pepper
Instructions
- Preheat oven to 350F. Tear bread into 1-inch pieces and place on baking sheet.
- Melt butter, olive oil, minced garlic, and salt in saucepan over medium heat for 2 minutes until fragrant.
- Pour garlic mixture over bread and toss to coat. Bake 10 minutes until lightly golden.
- Add Parmesan to food processor and pulse until finely grated.
- Add anchovies and garlic, blend until chopped.
- Add egg yolks, lemon juice, and Dijon mustard to processor.
- With processor running, slowly drizzle in both oils until emulsified and thickened.
- Add black pepper and pulse. Taste and add salt if needed.
- Trim romaine, discard outer leaves, and slice into 2-inch strips. Wash and dry thoroughly.
- Place romaine in large bowl and pour dressing over top.
- Add croutons and toss until leaves are coated.
- Grate remaining Parmesan over top and finish with black pepper. Serve immediately.
