Name: Classic Caesar Salad with Homemade Croutons
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Sourdough bread, cut into 1-inch cubes - ½ (1 pound) loaf; Olive oil - ¼ cup; Butter, melted - ¼ cup; Garlic, pressed - 2 cloves; Kosher salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Garlic, pressed - 2 cloves; Anchovy fillets, chopped - 3; Kosher salt - 1 teaspoon; Egg yolk - 1 large; Lemon juice - 2 tablespoons; Dijon mustard - 1 teaspoon; Worcestershire sauce - ½ teaspoon; Extra-virgin olive oil - ⅓ cup; Grated Parmesan cheese, or more to taste - 2 tablespoons; Cracked black pepper, or more to taste - ¼ teaspoon; Romaine - washed, chopped, and chilled - 3

Ingredients for - Classic Caesar Salad with Homemade Croutons

1. Sourdough bread, cut into 1-inch cubes ½ (1 pound) loaf

2. Olive oil ¼ cup

3. Butter, melted ¼ cup

4. Garlic, pressed 2 cloves

5. Kosher salt 1 teaspoon

6. Ground black pepper ½ teaspoon

7. Garlic, pressed 2 cloves

8. Anchovy fillets, chopped 3

9. Kosher salt 1 teaspoon

10. Egg yolk 1 large

11. Lemon juice 2 tablespoons

12. Dijon mustard 1 teaspoon

13. Worcestershire sauce ½ teaspoon

14. Extra-virgin olive oil ⅓ cup

15. Grated Parmesan cheese, or more to taste 2 tablespoons

16. Cracked black pepper, or more to taste ¼ teaspoon

17. Romaine - washed, chopped, and chilled 3

How to cook deliciously - Classic Caesar Salad with Homemade Croutons

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.