Caesar Croutons Recipes

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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



Caesar Salad Croutons image

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

½ bulb garlic, peeled
1 cup extra virgin olive oil
¾ (1 pound) loaf sourdough bread, cubed
1 cup ghee

CAESAR SALAD WITH CRUNCHY CROUTONS

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15



Caesar Salad with Crunchy Croutons image

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.

1/2 loaf crusty Italian bread
1/4 cup extra-virgin olive oil
1/4 cup grated Parmesan
2 tablespoons fresh thyme leaves
Kosher salt and freshly ground black pepper
4 anchovy fillets
1 clove garlic, smashed
2 lemons, juiced
1 tablespoon water
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan
Freshly ground black pepper
Salt
2 heads romaine lettuce
Freshly grated Parmesan, for garnish

CAESAR SALAD CROUTONS

A fine caesar salad deserves superior croutons. The basic approach is Julia Childs, the embellishments are mine. drain them well.

Provided by Ronald Stirling

Categories     Vegetable

Time 50m

Yield 120 croutons, 12 serving(s)

Number Of Ingredients 4



Caesar salad croutons image

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.
  • Note: For other uses- garden salad, soup, etcetera- you can add dried herbs of your choice, but if you do, don't use them with a Caesar salad -- too many flavour contrasts.

1/2 head garlic, peeled
1 cup extra virgin olive oil
3/4 lb loaf sourdough bread, cubed
1 cup ghee

ESCAROLE SOUP WITH CAESAR CROUTONS

Provided by Rachael Ray : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 17



Escarole Soup with Caesar Croutons image

Steps:

  • Preheat the oven to 350 degrees F.
  • For the croutons: Place a wire rack over a baking sheet. Trim the crust from the bread and cut it into 1 1/2-inch cubes. Spread the bread cubes on the rack and toast in the oven until light golden, 12 to 15 minutes.
  • In a small pot, heat the EVOO with the anchovies over medium-low heat. When the anchovies melt into the oil, stir in the Worcestershire sauce, garlic and lemon juice, then remove from the heat. Place the croutons in a bowl, pour the dressing over them and toss to coat. Sprinkle with cheese and season liberally with pepper. Spread the croutons on the baking sheet and return to the oven until they are deep golden and the cheese has set, 7 to 10 minutes.
  • For the soup: Heat the EVOO in a soup pot over medium heat. Add the garlic and onions, and season with salt and pepper. Cook until softened, 5 to 6 minutes. Add the escarole and cook until wilted, then season with salt, pepper and nutmeg. Add the chicken stock, beans and lemon zest. Simmer at a low boil until the greens are tender and no longer bitter. Serve topped with the Caesar croutons.
  • Cooks' Note: If you are making the soup ahead of time, cool and store it in the refrigerator. Cool the croutons and store them in foil in a cool, dry place. Reheat the soup over medium heat and reheat the croutons in a foil pouch if you wish to serve them warm.

1/2 loaf white Pullman or brioche bread
1/3 cup EVOO
4 anchovies or 2 teaspoons anchovy paste
1 tablespoon Worcestershire sauce
2 cloves garlic, finely chopped
Juice of 1/2 lemon
1 cup shredded pecorino cheese
Cracked black pepper
2 tablespoons EVOO
2 to 3 cloves garlic, finely chopped
1 medium onion, chopped
Salt and freshly ground pepper
2 heads escarole, coarsely chopped
A little freshly grated nutmeg
6 cups chicken stock
One 28-ounce can cannellini beans
Zest of 1 lemon

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



Caesar Croutons image

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.

1 1/2 teaspoons lemon zest
1 teaspoon garlic powder
1/2 teaspoon pepper
1 1/2 teaspoons oregano
3 tablespoons parmesan cheese
1 teaspoon parsley
1 teaspoon season salt
1/2 cup olive oil
1/4 cup fresh lemon juice
2 loaves white bread, crusts removed. cut into 1/4-1/2 inch cubes

CAESAR SALAD WITH HERBED CROUTONS

Provided by Frank Randazzo

Categories     Salad     Herb     Vegetable     No-Cook     Parmesan     Summer     Lettuce     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 16



Caesar Salad with Herbed Croutons image

Steps:

  • Make dressing:
  • Combine 1/2 cup Parmesan, anchovies, lemon juice, 3 garlic cloves, and mustard in processor; blend well. With processor running, slowly add olive oil. Season with salt and pepper.
  • Make croutons and salad:
  • Preheat oven to 325°F. Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; saut until fragrant, about 1 minute. Remove from heat. Add bread cubes to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.
  • Place romaine in large bowl. Add 2/3 cup dressing and 1/4 cup grated Parmesan cheese and toss to coat. Add croutons and toss well. Serve, passing remaining dressing, Parmesan cheese and cracked black pepper separately.

For dressing
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
8 anchovy fillets
3 tablespoons fresh lemon juice
3 garlic cloves
2 tablespoons Dijon mustard
3/4 cup olive oil
For croutons and salad
3 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 3/4-inch-thick country bread slices, crusts cut off, bread cut into 3/4-inch cubes (about 4 cups total)
12 cups coarsely torn hearts of romaine (about 9 ounces)
1/2 cup freshly grated Parmesan cheese
Cracked black pepper

CLASSIC CAESAR SALAD WITH HOMEMADE CROUTONS

This homemade Caesar salad is loaded with flavor! Cold, crunchy romaine lettuce and golden brown, toasted croutons are tossed in a briny, rich dressing, delivering a restaurant-quality meal in the comfort of your home. Serve as a side salad alongside lasagna or grilled steak and potatoes, or add a protein such as grilled salmon, chicken, or shrimp and make it a main dish.

Provided by NicoleMcmom

Categories     Caesar Salad

Time 40m

Yield 6

Number Of Ingredients 17



Classic Caesar Salad with Homemade Croutons image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
  • Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
  • Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
  • When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
  • Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 26 g, Cholesterol 55.9 mg, Fat 31.3 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 998.1 mg

½ (1 pound) loaf sourdough bread, cut into 1-inch cubes
¼ cup olive oil
¼ cup butter, melted
2 cloves garlic, pressed
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 cloves garlic, pressed
3 anchovy fillets, chopped
1 teaspoon kosher salt
1 large egg yolk
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
⅓ cup extra-virgin olive oil
2 tablespoons grated Parmesan cheese, or more to taste
¼ teaspoon cracked black pepper, or more to taste
3 hearts romaine - washed, chopped, and chilled

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