CAESAR SALAD CROUTONS
A fine Caesar salad is only as good as it's croutons.
Provided by Ronald
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 30m
Yield 12
Number Of Ingredients 4
Steps:
- Combine garlic and oil in a small saucepan. Simmer until cloves are a light gold color, about 15 minutes. Pour oil through a fine sieve, squeeze all juice from cloves, and then discard the solids. Set garlic oil aside.
- Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet.
- Arrange bread cubes in a single layer on baking sheet. Bake, turning bread cubes periodically, until lightly browned, about 20 minutes.
- In a large, non-stick skillet, melt 1/3 cup ghee with 1/3 cup garlic oil over medium heat. Cook toasted bread cubes in batches until light to medium golden brown, turning frequently. Add more ghee and garlic oil as needed. Turn out into basket lined with paper towels, and drain for about 20 minutes.
Nutrition Facts : Calories 402 calories, Carbohydrate 16.6 g, Cholesterol 43.7 mg, Fat 36.2 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 13.3 g, Sodium 182.7 mg, Sugar 0.7 g
CAESAR SALAD WITH CRUNCHY CROUTONS
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the croutons:
- Heat the oven to 350 degrees F.
- Hand-tear the bread into small pieces and put them into a bowl. Add the olive oil, Parmesan, and thyme leaves; season with salt and pepper. Mix this well to combine all the flavors. Spread the cubes out onto a baking sheet and bake until they are golden brown, about 15 minutes. Let them cool before tossing them onto the salad.
- Make the dressing: Put the anchovies, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan and a couple of grinds of black pepper. Season, to taste, with salt and set aside. (Refrigerate the dressing if you will not be using it right away.)
- Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add the croutons and some extra Parmesan and toss the salad well. Serve immediately.
CAESAR SALAD WITH CROUTON COLLARS
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Using your fingers, pluck the doughy section of bread away from the crust leaving a 1/4-inch thick collar of crust. Place the crusty collars in a large bowl and drizzle with olive oil. Toss and squish the bread like a sponge until the oil is evenly absorbed.
- Place the oil-soaked crusty collars on a baking sheet, standing up so that the hot air can circulate through the "O", and bake for approximately 20 minutes, or until collars are crispy and golden brown.
- Place the egg, in its shell, in boiling water for 40 seconds. Remove, run under cold water for 15 seconds to stop the cooking process, then use as directed.
- To make caesar salad dressing, add salt and pepper to the salad bowl (this creates a sandpaper-like base that will make the next steps easier). Using the back of a soup spoon, grind the garlic against the wall of the bowl until it becomes a paste. Then add the anchovies, and once again use the back of the spoon to grind it into a paste. Follow the same procedure, adding the Dijon, egg yolk, lemon juice and Worcestershire sauce, 1 at a time. Make sure that each ingredient is blended into a smooth paste with the previous ingredients before proceeding.
- Add the oil and vinegar. Blend well.
- To serve, stand lettuce leaves upright in crouton collars. Drizzle 2 tablespoons of dressing overtop each serving, then sprinkle liberally with Parmigiano-Reggiano.
- Note: If you don't have a rough wooden salad bowl, the dressing can be made (with some sacrifice) in a blender. Add the salt, pepper, garlic, anchovies, Dijon, lemon juice, Worcestershire and vinegar. Puree. Then add the oil and pulse a few times. Add the yolk and pulse a couple more times-just enough to blend it without causing the dressing to turn mayonnaisey.
CAESAR SALAD WITH HEART CROUTONS
Heart-shaped croutons adorn this classic salad. Any leftover dressing can be served on the side or stored in the refrigerator for up to a week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- For the dressing: Place egg yolk, mustard, garlic, anchovies, lemon juice, salt, and pepper in the bowl of a food processor; process until smooth. With processor running, slowly add the olive oil until mixture is smooth and thick. Add 1/4 cup Parmesan; pulse to combine;set aside.
- Heat oven to 350 degrees. Make the croutons: Using a 2-inch cookie cutter, cut out heart shapes from the bread slices. Brush each heart with olive oil, and sprinkle with salt and pepper. Place on a baking sheet, and bake until golden brown, 15 to 20 minutes. Remove from oven, and set aside.
- Cut lettuce crosswise in 1-inch slices. Place in a salad bowl. Add enough dressing to moisten; toss to combine. Add remaining 3/4 cup Parmesan and reserved croutons; toss again. Serve.
CAESAR CROUTONS
Make and share this Caesar Croutons recipe from Food.com.
Provided by Calee
Categories < 60 Mins
Time 35m
Yield 10 cups
Number Of Ingredients 10
Steps:
- Add lemon zest, garlic powder, pepper,oreagno, parmesan cheese, parsley season salt, olive oil, fresh lemon juice mix with stick blender or whisk together well.
- In large bowl mix bread cubes with caeser dressing and mix well.
- Bake on two large cookie sheets 350 for about 15-20 minutes or until toasted. Stirring every 5 minutes. Ovens may vary a bit so watch closely.
- Cool compelety and store in air tight container.
- I buy day old bread and put in freezer then when Im ready to make crutons I take the bread out for about an hour then cube it, makes it a little easier, but make sure they are to room temp and soft before adding the ceasar mix.
- Save the crusts and toast in oven and make bread crumbs.
- When Im making caesar salad I use this recipe and add 2-3 anchovy fillets. A nice change from creamy dressings.
CAESAR SALAD IN CROUTON CUPS
Make and share this Caesar Salad in Crouton Cups recipe from Food.com.
Provided by skibunne
Categories < 30 Mins
Time 22m
Yield 12 mini salads, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Spray a 12-muffin tin with butter flavor no-stick cooking spray. Trim crusts off bread; spray both sides of bread with butter flavor no-stick cooking spray.
- In a small bowl, combine the garlic powder, thyme, rosemary and cracked black pepper. Lightly sprinkle mixture over both sides of bread.
- Use a rolling pin to slightly flatten bread and embed the spice mixture. Press each slice into a muffin cup, allowing edges to hang over cup.
- Bake for 12-15 minutes or until golden brown and crisp (like a crouton). Remove from oven and cool.
- Toss lettuce with dressing; spoon into crouton cups; sprinkle Parmesan cheese on each mini salad.
- Serve!
Nutrition Facts : Calories 190.9, Fat 13.4, SaturatedFat 2.6, Cholesterol 4.1, Sodium 446.4, Carbohydrate 14, Fiber 1, Sugar 1.6, Protein 4
CAESAR SALAD WITH SOURDOUGH CROUTONS
Provided by Lora Zarubin
Categories Salad Appetizer Side Bake Christmas Thanksgiving Quick & Easy High Fiber Parmesan Christmas Eve Lettuce Anchovy Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients in small bowl. Gradually whisk in oil, then 1/2 cup cheese.
- Toss lettuce, croutons, 1/4 cup cheese, and dressing in bowl. Sprinkle with parsley and season to taste with pepper.
CAESAR SALAD WITH HOMEMADE CROUTONS AND BALSAMIC DRESSING
Provided by Alexis Watson
Categories Salad Cheese Leafy Green Appetizer Quick & Easy Lunch Lettuce Bon Appétit California Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Whisk 1/4 cup oil, 2 garlic cloves, and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer croutons to baking sheet. Bake croutons until golden brown, about 12 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
- Combine cheese, mayonnaise, anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, remaining 1/4 cup oil, and 1 garlic clove in blender; puree until smooth. Season dressing to taste with salt and pepper.
- Place lettuce and croutons in large bowl. Toss with enough dressing to coat. Serve with any remaining dressing.
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- Preheat the oven to 400°. Spread the bread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let the croutons cool.
- Meanwhile, in a food processor, combine the 10 anchovy fillets with the vinegar, mustard and garlic and puree until smooth. Add the egg and pulse until just incorporated. With the machine on, gradually drizzle in the vegetable oil until emulsified. Scrape the dressing into a bowl and stir in the 1/3 cup of grated cheese. Season with salt and pepper. Cover the dressing with plastic wrap and refrigerate until well chilled and thickened, at least 30 minutes.
- In a very large bowl, toss the chilled lettuce leaves with half of the dressing, gently rubbing the dressing onto the leaves with your hands. (Save the remaining dressing for another salad or to serve with grilled chicken.) Arrange the dressed lettuce on a platter and scatter the croutons on top. Garnish with anchovy fillets and serve right away, passing shredded Parmigiano cheese at the table.
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