Best 15 Caesar Salad Croutons Recipes

CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS

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.

CAESAR SALAD CROUTONS

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.

CAESAR SALAD WITH CRUNCHY CROUTONS

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.

CAESAR SALAD WITH SPICY PANCETTA AND CORNBREAD CROUTONS

Steps:

• For the cornbread: Preheat the oven to 400 degrees F.
• Whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk in the buttermilk, milk and eggs. Whisk in the melted butter.
• Coat the sides and bottom of a 9-inch skillet with the remaining butter. Pour the batter into the skillet and bake until the center is firm and a cake tester or toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool. Cut half of the cornbread into cubes. (Devour the other half with butter and jam.)
• For the dressing: Combine the mustard, garlic, a pinch salt and about 1 teaspoon coarsely ground pepper in a food processor. Pulse to blend. With the machine running, pour the lemon juice and caper juice into the mix. Slowly pour in the olive oil and then the canola oil. Transfer the dressing to a bowl. Taste for seasoning. Too lemony? Add more oil. Too oily, add more lemon. Stir in the anchovies, anchovy oil and a few tablespoons grated Parmesan. Refrigerate. (See Cook's Note.)
• For the salad: Preheat the oven to 375 degrees F.
• Spread the cornbread cubes on a baking sheet and bake until browned and toasty, 10 to 12 minutes.
• Add about three quarters of the dressing to a large bowl and toss the romaine with the dressing. Grate some Parmesan over the leaves. Use a tea strainer or sifter to sprinkle the pancetta with an even, light layer of the cayenne. Top with salad with the pancetta and warm cornbread croutons and serve immediately.

SPINACH SALAD WITH MEYER LEMON CAESAR DRESSING AND FLATBREAD CROUTONS

Steps:

• Place lemon juice, garlic, mustard, mayonnaise, anchovies, red wine vinegar, salt, and a good amount of freshly ground black pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the grated cheese and blend for a few seconds to incorporate.
• Place spinach in a large bowl, add dressing, and toss to coat each leaf. Add Flatbread Croutons and toss again. Top with shaved Parmesan and serve immediately.
• Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, season with salt and pepper, and throw on grill. Grill on both sides until golden brown. Cut into strips about 2 to 3 inches long and 1/4-inch wide.;
• Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.
• Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.

CAESAR SALAD WITH HOMEMADE TAPENADE CROUTONS

Steps:

• 1. Preheat the oven to 350°F.
• 2. Make the croutons: In a medium bowl, combine the oil, cheese, garlic, oregano, and thyme. Add the bread and toss, coating all the croutons.
• 3. Arrange the croutons in a single layer on a baking tray and bake until golden, turning to brown all sides. Cool and store in a cool, dry place.
• 4. Make the salad: Trim the lettuce and toss with some of the Caesar Vinaigrette . Arrange on salad plates and sprinkle with a little Parmesan cheese, if desired.
• 5. Spread one side of your croutons with a thin layer of the Black and Green Olive Tapenade . Arrange atop the salads and serve immediately.

CAESAR SALAD CROUTONS

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.

CANADIAN LIVING CAESAR SALAD WITH CRUNCHY CROUTONS

Steps:

• In a bowl whisk together oil, mayonnaise, cheese, vinegar, mustard, anchovy paste, garlic, pepper, and Worcestershire sauce.
• Meanwhile cook bacon and tear lettuce into bite size pieces to make about 10 cups. Place in large bowl. Add bacon, cheese, croutons, and dressing and toss well to combine.
• Enjoy.

LOBSTER CAESAR SALAD WITH GARLIC-LEMON CROUTONS

Steps:

• For dressing:
• Puree all ingredients in blender. (Can be made 1 day ahead. Chill.)
• For salad:
• Cook lobsters in large pot of boiling salted water until just cooked through, about 12 minutes. Using tongs, transfer lobsters to large bowl; cool. Working over bowl, remove meat from tails and claws; reserve 1/4 cup lobster juices from bowl. Cut tail meat in half lengthwise. Whisk reserved juices into dressing; season with salt and pepper.
• Arrange half of 1 romaine heart on each of 4 plates. Toss celery root with enough dressing to coat; mound on lettuce. Top with lobster meat; drizzle with dressing. Garnish each salad with grated Parmesan cheese and 3 croutons.

KALE CAESAR SALAD WITH TOFU CROUTONS & KALAMATA CAESAR DRESSING

Steps:

• Make the tofu croutons. Remove the block of tofu from its packaging and drain the water. Press the tofu by laying a half dozen or so paper towels on a dinner plate and placing the tofu on top. Add a couple more paper towels and top with 4 or 5 more dinner plates. Let sit for 20-30 minutes, checking occasionally to move the plates if they're off balance. Or, much easier, use a tofu press!
• Set the tofu on a cutting board and cut it into crouton-size pieces, about 3/4-inch big.
• Heat the grapeseed oil in a large skillet over medium-high heat. On a large plate or in a shallow baking dish, combine the corn starch, garlic powder, and salt with a fork. Working in batches, dredge the tofu in the corn starch mixture, turning to coat evenly. Carefully add tofu to hot oil in skillet. Cook on medium-high for about 10 minutes, turning occasionally to brown most sides. Remove tofu from pan and place on several paper towels, blotting to remove excess oil.
• Make the dressing. To a food processor or high-power blender, add the olives, garlic, lemon juice, Dijon mustard, vinegar, Worchestershire sauce, and pepper. Pulse until smooth, about 30 seconds. Drizzle in the olive oil and blend until smooth and creamy, about 15-20 seconds more.
• Prepare the salad. Add the kale to a large bowl and drizzle the dressing over the top. Toss well to coat all of the leaves. Top with the tofu croutons and a few shavings of Parmesan cheese, if desired. Serve with additional lemon wedges to squeeze over the top.

CAESAR SALAD WITH SOURDOUGH CROUTONS

Steps:

• Whisk first 6 ingredients in small bowl. Gradually whisk in oil, then 1/2 cup cheese.
• Toss lettuce, croutons, 1/4 cup cheese, and dressing in bowl. Sprinkle with parsley and season to taste with pepper.

CAESAR SALAD WITH SESAME CROUTONS

Steps:

• Roasted Garlic Purée: Preheat oven to 300 F. Slice off the top of the bulb, just enough to expose the cloves. Place garlic in a small baking dish, cut side down. Add enough vegetable oil to cover the garlic halfway. Roast in the oven until cloves are golden and soft, about 1 hour. Remove from oven and set aside until cool, 20 minutes. Fit a fine-mesh strainer over a bowl and press the cloves through the mesh with your hands, a bench scraper, or spoon; this is to catch any tough fiber or skin. Set aside. Makes about ¼ cup. (Note: You can roast several heads of garlic at a time and store the purée in an airtight container in the refrigerator for up to 1 month.)
• Lettuce: Remove and discard tough outer leaves of the lettuce. Cut away and discard the root base, then separate leaves, cutting the larger ones in half vertically and keeping smaller ones whole. Fill the bowl of a salad spinner halfway with ice water and insert the basket. Add lettuce to the basket and submerge completely. Soak for 10 minutes to crisp up the leaves.
• Sesame Croutons: In a medium skillet over medium heat, add butter and oil. Smash garlic cloves with the flat side of a knife, and add to butter and oil. Cook until bubbly, stirring occasionally, 2-3 minutes. Add breadcrumbs and toss or stir to combine. Season with freshly ground black pepper, about 8 grinds, and a pinch of salt. Continue toasting the crumbs until golden brown, 2-3 minutes. Drain on paper towels to cool.
• (Note: The video shows a double serving of dressing. Use the amounts in the written recipe.)Dressing: In a blender, add mayonnaise, anchovy, fish sauce, and the Roasted Garlic Purée. (Save the remaining purée for another use.) Use a Microplane to grate the garlic clove into the blender; then add Parmigiano-Reggiano, lemon juice, water, and sugar. Season with freshly cracked black pepper (about 10 grinds) and a pinch of salt. Purée just until combined. With the motor on, drizzle in olive oil, then vegetable oil. Turn motor off, taste for seasoning, and add more salt and sugar as needed. (Makes about 1¼ cups. Store in the refrigerator in an airtight container for up to 1 week.)
• Assembly: Remove ice water from salad spinner and spin the lettuce leaves twice, draining water each time, until dry. Lay out on a sheet tray lined with paper towels to further drain. Remove garlic cloves from Sesame Croutons and discard. Place half of the lettuce into a bowl. Drizzle several spoonfuls of dressing, add 1 tablespoon Parmigiano-Reggiano, and toss to combine. Repeat with remaining lettuce. Place on a serving dish, garnish with plenty of Sesame Croutons, and serve.

CAESAR SALAD WITH ONION BAGEL CROUTONS

Steps:

• For Croutons:.
• Preheat oven to 325.
• Combine melted butter with olive oil and minced garlic in a large bowl.
• Slice bagels into 1/4 inch thick rounds. Place in bowl with butter mixture and toss to coat.
• Spread coated bagel pieces on cookie sheet.
• Bake until crisp and browned, about 30 minutes.
• Cool.
• For salad and dressing:.
• Whisk first 8 ingredients in a bowl.
• Combine lettuce, parmesan and croutons in a large bowl.
• Add dressing, toss well and serve.

GREEN BEAN CAESAR SALAD WITH ZESTY TORN CROUTONS RECIPE BY TASTY

Steps:

• Make the croutons: Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
• Tear the baguette into ½-inch pieces. You should have about 2 cups.
• Add the bread pieces to a large bowl and toss with the lemon zest, garlic powder, and salt. Drizzle with the olive oil and toss to coat.
• Spread the croutons in a single layer on the prepared baking sheet and toast, stirring halfway through, for 15-20 minutes, or until dried and starting to turn golden brown.
• While the croutons toast, prepare the green beans: Bring a large pot of water to a boil over high heat and add the salt. Fill a large bowl with ice water.
• Add the Simple Truth™ Organic Green Beans to the boiling water and cook for 4-6 minutes, until slightly tender, but still crisp. Drain the beans, then immediately transfer to the ice bath and let sit for 2 minutes, until cool. Transfer the green beans to a paper towel and pat dry.
• Stack the green beans on a serving platter and drizzle with the Simple Truth™ Plant-Based Caesar Dressing. Sprinkle with the Simple Truth™ Organic Raw Pumpkin Seeds, the pepper, and reserved ½ teaspoon lemon zest. Top with the croutons and shaved Simple Truth™ Organic Aged Parmesan Cheese.
• Enjoy!

GARLICKY GRILLED CAESAR SALAD WITH CANNELLINI HERB CROUTONS

Steps:

• Boil the chopped cauliflower in a large pot until it is tender enough to mash with the back of the spoon, about 10-15 minutes. Drain the cauliflower well then use a salad spinner or paper towels to blot excess water. Set aside.
• Reconstitute the arame sea vegetable in water for five minutes. Drain and set aside.
• In a blender or food processor, add the cauliflower, coconut milk, arame, mustard, red wine and balsamic vinegars, nutritional yeast, lemon juice, hot sauce, garlic, salt and pepper. Puree for 1 minute then drizzle in the olive oil as it purees until it comes together like dressing. Season to taste, adding more or less acidity with the lemon juice, or cheese flavor with the nutritional yeast.
• Croutons: Preheat oven to 375 degrees.
• Combine all crouton ingredients and place on baking sheet in a single layer.
• Roast beans for 20-25 minutes until the beans have split open. Cool before serving.
• Salad assembly: Wash and quarter lengthwise two heads of romaine lettuce, taking care to dry well with a paper towel. Brush cut sides with a little olive oil and place on a warm grill. Grill for about 5 minutes per side until outermost leaves are slightly wilted.
• Serve with a generous amount of Caesar dressing on top and finish with croutons. Serve extra lemon wedges on the side.