Caesar Salad Homemade Crunch (Printable Version)
# What You'll Need:
→ For the Croutons
01 -
Half a French Baguette, sliced in two and cut into thin 1/4" slices
02 -
3 Tbsp olive oil, extra virgin
03 -
1 tsp crushed garlic (about 2 tiny cloves)
04 -
2 Tbsp parmesan cheese, grated
→ For the Caesar Salad Dressing
05 -
2 tiny garlic cloves, crushed (1 tsp)
06 -
2 tsp dijon mustard
07 -
1 tsp Worcestershire sauce
08 -
2 tsp lemon juice, freshly squeezed
09 -
1 1/2 tsp red wine vinegar
10 -
1/3 cup olive oil, extra virgin
11 -
1/2 tsp sea salt, or whatever tastes good
12 -
1/8 tsp black pepper, with extra for serving
→ For the Caesar Salad
13 -
1 big romaine lettuce head (or 2 little ones)
14 -
1/3 cup parmesan cheese, either shredded or shaved
# How to Make It:
01 -
Heat your oven to 350˚F. Slice the baguette down the middle through the top, then cut diagonally into thin 1/4" pieces. Arrange them on a baking sheet. Mix 3 Tbsp olive oil with 1 tsp crushed garlic in a small bowl. Pour this garlic oil over the bread and add 2 Tbsp grated parmesan. Toss everything together until coated. Spread them out and bake until they're golden and crunchy (about 10-12 minutes).
02 -
Grab a small bowl and mix crushed garlic, dijon mustard, Worcestershire sauce, lemon juice and red wine vinegar. Pour in the olive oil bit by bit while you keep stirring. Add sea salt and black pepper, and taste it to make sure it's just right.
03 -
Wash, dry and tear up the romaine into chunks you can eat easily. Throw it all in a big bowl. Scatter lots of parmesan and your cooled croutons on top. Pour on the dressing and mix gently so all the lettuce gets coated.
# Additional Tips:
01 -
This crouton recipe makes enough for two complete salads or eight portions, which is what the nutrition info per serving shows.