Name: Caesar Salad with Olive Oil Fried Croutons
Ingredients: Creamy Dressing:; 1/3 cup mayonnaise; ¼ cup grated parmesan cheese; 2 garlic cloves finely minced, (or 1 teaspoon garlic confit or roasted garlic, smashed into a paste); ½ fresh lemon, (juiced); 1 tablespoon Dijon mustard; 2 filets anchovies, (finely minced and smashed into a paste); ¼ teaspoon kosher salt; ¼ teaspoon ground black pepper; Croutons:; 1 ½ pound baguette, ( cut into ½-inch cubes); ¼ cup olive oil; 2 garlic cloves, finely minced, (or 1 teaspoon garlic confit or roasted garlic, smashed into a paste); ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; ¼ cup grated parmesan cheese; 2 tablespoons chopped fresh parsley; Salad:; 3 heads little gem lettuce or 1 large romaine lettuce, (washed and roughly chopped); 1/3 cup parmesan cheese, (freshly shaved); ¼ teaspoon ground black pepper

Caesar Salad with Olive Oil Fried Croutons

Print Recipe

Servings 4 Servings

Ingredients

Creamy Dressing:
1/3 cup mayonnaise
¼ cup grated parmesan cheese
2 garlic cloves finely minced, or 1 teaspoon garlic confit or roasted garlic, smashed into a paste
½ fresh lemon, juiced
1 tablespoon Dijon mustard
2 filets anchovies, finely minced and smashed into a paste
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
Croutons:
1 ½ pound baguette, cut into ½-inch cubes
¼ cup olive oil
2 garlic cloves, finely minced, or 1 teaspoon garlic confit or roasted garlic, smashed into a paste
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup grated parmesan cheese
2 tablespoons chopped fresh parsley
Salad:
3 heads little gem lettuce or 1 large romaine lettuce, washed and roughly chopped
1/3 cup parmesan cheese, freshly shaved
¼ teaspoon ground black pepper

Instructions

Creamy Dressing:
In a small mixing bowl, whisk together mayonnaise, Parmesan cheese, garlic, lemon juice, Dijon, salt, and black pepper (or add all of the ingredients to a large mason jar and use an immersion blender to blend). Refrigerate dressing for 30 minutes or until ready to use, for flavors to develop.
Croutons:
In a large skillet, heat oil over medium heat. Add in the bread cubes and stir to coat evenly with the oil. Fry the bread until crispy and golden. Add in the garlic and sauté in the olive oil for 20 seconds. Remove the pan from the heat. Season the bread with salt, black pepper, parmesan cheese, and fresh parsley. Transfer croutons to a cooling rack to maintain crispy and prevent them from getting soggy.
Transfer the crouton to a cutting board and roll back and forth 2 to 3 times with a rolling pin to slightly crush.
Salad:
In a large serving bowl, combine lettuce, croutons, Parmesan cheese and black pepper. Pour the dressing, and toss to combine. Serve immediately. Enjoy!

Caesar Salad with Olive Oil Fried Croutons