This Caesar salad recipe with homemade garlic croutons and a creamy Caesar dressing (with or without anchovies) makes an easy main or favorite side salad for a crowd.
extra virgin olive oil
Add all of the ingredients to a small glass canning jar with a fitted lid and shake well to combine. Or, add to a medium size bowl and whisk to combine.
Preheat the oven to 375° F.
Place the bread cubes in a large bowl and set aside. Heat the olive oil and garlic in a small saucepan over medium heat until the garlic begins to turn golden and becomes fragrant, about 4-5 minutes. Be careful the garlic doesn’t burn or it will taste bitter. Strain or pick the garlic cloves out of the oil and discard or save for another use.
Drizzle the oil over the bread cubes and toss to coat. Scatter onto a rimmed baking sheet and bake for 10 minutes or until the bread cubes are golden, flipping the cubes occasionally.
Remove from the oven and add back to the bowl. Toss with the parsley and salt and pepper and set aside to cool. Store in an airtight container for up to 2 weeks.
Chop or tear the romaine lettuce into bite-sized pieces and place in a large serving bowl. Drizzle with 1/3 cup of the Caesar dressing and toss to coat.
Sprinkle with half of the grated Parmesan cheese and 1 cup of the croutons and toss again.
Top with the rest of the grated Parmesan, Parmesan ribbons, and more croutons as desired. Season with kosher salt and pepper and serve.
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