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
Garlic Croutons
Start by preheating your oven to 350F and tearing your bread into 1″ pieces.
You should end up with a total of 4.5 cups of torn bread.
Spread the torn bread onto your baking sheet.
Add your butter, olive oil, minced garlic, and a couple of pinches of salt to a small saucepan over medium heat and cook for approximately 2 minutes until it becomes fragrant (the garlic should smell toasty but not brown).
Once the mixture is ready, pour it over the torn bread pieces, and toss until every piece of bread is coated.
Place the baking sheet in the oven for approximately 10 minutes until they are lightly golden brown.
If you want to make the croutons a little crunchier, leave them in the oven for an additional 5 minutes.
I tend to prefer mine with a slight chew in the middle.
Caesar Dressing
To begin making the Caesar dressing, add your grated parmesan to your food processor and pulse until fine.
Then, add the anchovy fillets and fresh garlic cloves into the food processor and blend until they are broken down into small pieces.
Next, pour your egg yolks, lemon juice, and Dijon mustard into the food processor and continue to blend while slowly adding both of your oils.
The sauce will emulsify and thicken as you continue to add the oils.
After about 30 seconds of blending, stop the processor and scrape down the sides of the bowl.
Add approximately 5 grinds of black pepper and pulse one more time.
Taste the dressing and add a pinch of salt if it is lacking seasoning.
The amount of salt will be determined by how much salt was on your anchovy fillets.
Store unused dressing in an airtight container in the refrigerator for up to 3 days.
Preparing Romaine and Assembling Salad
To prepare the romaine lettuce, take off the root ends and throw away any leaves that look wilted.
Cut the romaine into approximately 2″ strips.
Wash the romaine in a colander and dry it as best as you can.
Place the washed romaine into a large bowl.
Pour all the dressing on top of the romaine and add the croutons.
Toss everything together until every leaf is coated with the dressing (do not be stingy with the dressing!).
Grate the rest of the parmesan on top and finish with freshly ground pepper.
Serve immediately with the croutons still crispy.
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.
