Best 3 San Fran Caesar With Sour Dough Croutons Recipes

**San Fran Caesar with Sourdough Croutons: A Culinary Symphony of Savory Flavors**

Indulge in the tantalizing symphony of flavors that is the San Fran Caesar salad, an iconic dish that harmonizes the boldness of sourdough croutons, the richness of creamy Caesar dressing, and the freshness of crisp romaine lettuce. This culinary masterpiece takes a delightful twist on the classic Caesar salad, elevating it to new heights of flavor and texture. But that's not all; this article also presents a delectable selection of Caesar salad variations, each with its unique flair. From the smoky, bacon-infused Caesar to the zesty, sun-dried tomato Caesar, to the vegan-friendly avocado Caesar, this article caters to diverse palates and dietary preferences. Get ready to embark on a culinary journey that will leave your taste buds dancing with delight.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN CAESAR CROUTON CUPS

Chicken Caesar Crouton Cups image

Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.

Provided by Food Network Kitchen

Categories appetizer

Time 1h20m

Yield 12 cups

Number Of Ingredients 13

Ingredients

1 stick (8 tablespoons) unsalted butter, melted
2 cloves garlic, finely grated, plus 1 large clove garlic, chopped
2 teaspoons Italian seasoning
12 slices white sandwich bread (do not use the end pieces)
One 1-ounce piece Parmesan
3 oil-packed anchovy fillets, chopped
Kosher salt
1 large egg yolk
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/3 cup vegetable oil
4 cups thinly sliced romaine (from 1 medium head)
1 cup finely chopped cooked white meat chicken (from 1 rotisserie chicken)

Steps:

Position an oven rack in the middle of the oven and preheat to 300 degrees F.
Stir the butter, grated garlic and Italian seasoning in a small bowl until combined. Use a rolling pin to flatten out each slice of bread. Trim the edges to remove the crusts and make each slice into a 3-inch square. Brush both sides of each slice with the butter mixture. Press one slice into each cup of a 12-cup muffin pan, so that the bread is completely covering the bottom and the corners are coming up the sides of the cup.
Bake until golden brown, 20 to 30 minutes. Let cool in the muffin pan 15 minutes, then transfer the crouton cups to a rack to cool completely; they will crisp up as they cool.
Using a vegetable peeler, shave 12 small Parmesan curls onto a small plate. Finely grate the remaining Parmesan (you will need 3 tablespoons) and set aside.
Mound the anchovies, chopped garlic and 1 teaspoon salt on a cutting board. Using the side of a chef's knife, mash and chop the anchovies and garlic until well combined, then continue to work the mixture, holding the knife blade at an angle, until a smooth paste forms.
Whisk the egg yolk, lemon juice and mustard together in a medium bowl. Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into the yolk mixture. Continue, going slowly, until all the oil has been used and the mixture looks thick and creamy. Add the anchovy mixture and the grated Parmesan and whisk until smooth. Taste and adjust the seasoning with salt if needed.
Toss the lettuce, chicken and half of the dressing in a large bowl, then taste and add additional dressing if desired. Mound some salad inside each crouton cup, then top each with a Parmesan curl and serve.

SOURDOUGH CROUTONS

Sourdough Croutons image

These crisp, buttery croutons are good on salads, soups or just as a snack. Toss the croutons in a salad or garnish a bowl of soup with them.

Provided by DebbyJean

Categories Side Dish Sauces and Condiments Recipes Crouton Recipes

Time 30m

Yield 16

Number Of Ingredients 6

Ingredients

⅓ cup butter, melted
1 ½ teaspoons Italian seasoning
¼ teaspoon extra-virgin olive oil
¼ teaspoon kosher salt
6 slices sourdough bread, cut into 1/2-inch cubes
2 teaspoons grated Parmesan cheese

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Combine melted butter, Italian seasoning, olive oil, and kosher salt in a large bowl; add bread cubes and toss to coat. Sprinkle Parmesan cheese over the bread cubes; toss to coat. Spread onto a baking sheet.
Bake in preheated oven, stirring occasionally, until lightly browned, about 20 minutes.

Nutrition Facts : Calories 63.2 calories, Carbohydrate 5.4 g, Cholesterol 10.4 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 122.2 mg, Sugar 0.3 g

CLASSIC CAESAR SALAD WITH HOMEMADE CROUTONS

Classic Caesar Salad with Homemade Croutons image

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

Ingredients

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

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

Tips:

For the best flavor, use fresh, high-quality ingredients.
Make sure the sourdough bread is slightly stale before making the croutons.
Don't overcrowd the croutons on the baking sheet. They should be in a single layer.
Toast the croutons until they are golden brown and crispy.
Use a good quality olive oil for the dressing.
Add the anchovies to the dressing for a briny, salty flavor.
Use fresh Parmesan cheese for the best flavor.
Serve the salad immediately after making it.

Conclusion:

The San Fran-Caesar with Sourdough Croutons is a delicious and easy-to-make salad that is perfect for any occasion. The sourdough croutons add a nice crunchy texture and nutty flavor to the salad, while the Caesar dressing is creamy and flavorful. This salad is sure to be a hit with your family and friends.