Caesar Salad with Homemade Sourdough Croutons is a favorite caesar salad recipe that I’ve been making for many years now!
Caesar salad can be quite boring. Lettuce, Parmesan Cheese, dressing and croutons. Blah. This caesar salad (created originally by Rachael Ray) is anything but boring! Chopped romaine lettuce is tossed with a super flavorful, homemade caesar salad dressing, Parmesan cheese and the most delicious croutons. Plenty of fresh ground pepper finishes it off. Caesar salad with homemade sourdough croutons is a great addition to dinner!
How to make Homemade Sourdough Croutons:
Heat garlic and oil over low heat and melt butter into the oil. Place chopped sourdough bread cubes in a large bowl and toss with the garlic, oil and butter. Season with pepper, Parmesan and thyme. Toss to combine.
Spread the croutons evenly on a baking sheet. Bake until crisp and golden- about 15 minutes. Let the sourdough croutons cool completely.
How to make Caesar Salad Dressing:
In the same bowl in which you made the croutons, combine garlic, lemon juice, Tabasco, Worcestershire sauce and mustard. Whisk in olive oil.
How to assemble Caesar Salad with Homemade Sourdough Croutons:
Add chopped Romaine lettuce to the bowl with the salad dressing in it. Toss to coat evenly. Add Parmesan cheese, salt, pepper and croutons. Toss again. Adjust seasonings, as needed. If you want to add anchovies, go for it!
Serve immediately. This recipe makes enough for six side-dish salad servings.
You’re going to love this version of caesar salad. The dressing is simple to make and so tasty. And the homemade sourdough croutons are absolutely nothing like the dried out, cardboard tasting croutons from a box. They are super flavorful and crunchy and fresh. This is the next salad recipe to try with your dinner. You might also like my Caesar Salad with Pancetta and Roasted Tomatoes. Enjoy!
Caesar Salad with Homemade Sourdough Croutons
Ingredients
CROUTONS:
- 2 medium garlic cloves, crushed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 3 cups cubed sourdough bread
- 1 teaspoon freshly ground black pepper
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh thyme
SALAD DRESSING:
- 1 medium garlic clove, minced
- 1 medium lemon, juiced
- 1 teaspoon Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ⅓ cup extra-virgin olive oil
SALAD:
- 2 hearts Romaine lettuce, chopped (7 to 8 cups)
- ½ cups shredded Parmesan cheese
- salt and freshly ground black pepper
- anchovies, completely optional!
Instructions
MAKE THE CROUTONS:
- Preheat the oven to 325 degrees F.
- Heat the garlic and oil over low heat and melt butter into the oil. Place the bread in a large bowl and toss with the garlic, oil and butter. Season with pepper, Parmesan and thyme. Spread the croutons evenly on a baking sheet. Bake until crisp and golden- about 15 minutes. Let them cool completely.
MAKE THE DRESSING:
- In the same bowl in which you made the croutons, combine the garlic, lemon juice, Tabasco, Worcestershire and mustard. Whisk in the olive oil.
ASSEMBLE THE SALAD:
- Add the lettuce to the bowl with the dressing. Toss to coat evenly. Add the cheese, salt, pepper and croutons. Toss again. Adjust seasonings and serve, with or without anchovies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
