Caesar Salad With Sourdough Croutons
Prepare For Garlic Breath
Alright, so I can’t completely take credit for this one. Shout out to the Paola’s if they are reading this! The dressing was their recipe that my dad has slightly adjusted over the years. This is a family favorite, so I hope you enjoy :)
Steps
Tap a step to mark it done.
- To make the croutons, start by preheating your oven to 425 F.
- Slice your bread into ~0.5-1 inch cubes (your preference). I didn’t note how much because it just depends on how many croutons you want to make and the size of your loaf of bread. Place cubes into a large bowl.
- Thoroughly cover the bread cubes with olive oil and toss them around. There shouldn’t be any dry spots, but you shouldn’t have a pool of oil sitting in the bottom of the bowl either. No need to measure the oil, just pour some, mix, pour, mix…until its good to go! Season with freshly cracked black pepper. This is also a great time to add additional seasonings if you want (fresh herbs, garlic, spices, etc.).
- Evenly spread them out on a sheet tray (you don’t want them piled up or they wont get crispy!) and bake for about 15-20 minutes or until golden brown. Immediately hit them with some salt! Make sure to check on them regularly because they can go from golden to burnt pretty quickly. Also, don’t worry if they aren’t super crispy when you take them out of the oven, they will get crunchier as they cool.
- For the salad, add the egg yolks, mustard, Worcestershire, anchovies, anchovy oil, lemon juice, and garlic to a large bowl and thoroughly mix together.
- Add the olive oil and cheese intermittently. If the dressing seems too thick, add some oil, if too thin, add cheese. Salt and pepper to taste (taste with lettuce and croutons).
- Toss lettuce and croutons with dressing and top with some shaved parmesan!
