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Caesar Salad with Homemade Croutons



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

  1. 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).
  2. 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.
  3. 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.
  4. *"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.