Caesar Salad Croutons Recipes

Steps:

• Pour the oil into an 8-in. square baking pan; add garlic. Bake at 325° until garlic is lightly browned, about 3-4 minutes. Add bread and onion salt; stir to coat. Bake 10-12 minutes longer or until the bread is lightly browned, stirring frequently. Store in an airtight container.

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.

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.

Steps:

• Put 1/4 cup of oil in a medium skillet over medium-high heat and heat until hot but not smoking. Add 1/4 cup of the cheese to a medium bowl and set aside.
• Brush a work surface with a little oil and press the dough into a rectangle about 1/4-inch thick. Cut the dough into thin strips, about 1/4-inch wide. When the oil is hot, using kitchen scissors, carefully hold the dough strips, 2 at a time, over the pan and snip off 1/4-inch pieces, letting them gently fall into the hot oil (this may take several batches). Shallow-fry the dough pieces, tossing frequently with a slotted spoon, Chinese strainer or tongs, until golden brown, 3 to 4 minutes. Transfer the croutons to the bowl with the cheese and toss to coat. Continue frying and dredging the dough in the cheese until all the dough is used.
• When ready to serve, add the romaine to a large bowl, drizzle with lemon juice and add the remaining 1/4 cup oil. Season with salt and pepper, to taste and toss well to evenly coat the lettuce. Add the remaining 1/4 cup of cheese and the croutons and toss well until combined.
• Transfer to a serving platter and top with additional cheese, if desired.

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.

Steps:

• To make the dressing: Finely chop the garlic and anchovies in a food processor. Blend in the lemon juice and mustard. With the machine running, gradually blend in the oil. Season the dressing, to taste, with salt and pepper.
• To make the croutons: Spread the olive oil over a small baking sheet. Transfer the hot polenta to the baking sheet, spreading evenly to form an 8 by 5 by 3/4-inch-thick rectangle. Cover and refrigerate until cold and firm, about 2 hours.
• Cut the polenta into 3/4-inch cubes. Pat the polenta cubes dry with paper towels. Add enough vegetable oil to a heavy large frying pan to come 1-inch up the sides of the pan. Heat the oil over high heat. Working in batches of 10, carefully add the polenta cubes to the oil 1 at a time and fry until golden brown, stirring to keep the cubes separate, about 2 minutes. Using a slotted spoon, transfer the polenta croutons to a paper towel-lined plate to drain any excess oil.
• (The dressing and polenta croutons can be prepared 1 day ahead up to this point. Cover the dressing and polenta croutons separately and refrigerate. Rewarm the polenta croutons on a baking sheet in a 350 degrees F oven before serving.)
• To make the salad: Prepare the barbecue for high heat. Grill the lettuce until lightly charred, about 2 minutes per side. Cut the lettuce into bite-size pieces.
• On a serving platter, mound the grilled chopped lettuce. Decoratively scatter the sun-dried tomatoes and pine nuts. Drizzle with enough dressing to evenly coat. Sprinkle Parmesan and scatter the warm polenta croutons over and serve immediately.
• Bring 3 cups of water to a boil in a heavy large saucepan. Add salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 12 to 15 minutes. Turn off the heat. Add the butter, and stir until melted.
• Lightly oil a half sheet pan. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.

Steps:

• For the salad:
• Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
• Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
• For the Creole Caesar dressing:
• In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
• Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.

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.

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.