Caesar Salad with Garlic Croutons

    Caesar Salad with Garlic Croutons

    (1561)
    1save
    35min


    1343 people made this

    A little bit more effort to make but this is the Caesar salad recipe to beat them all! The secret is frying the croutons in garlic-infused oil.

    Ingredients
    Serves: 6 

    • 6 cloves garlic, peeled
    • 3/4 cup mayonnaise
    • 5 anchovy fillets, minced
    • 6 tablespoons grated Parmesan cheese, divided
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon Dijon mustard
    • 1 tablespoon lemon juice
    • salt to taste
    • ground black pepper to taste
    • 1/4 cup olive oil
    • 4 cups day-old bread, cubed
    • 1 head cos lettuce, torn into bite-size pieces

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Mince 3 cloves of garlic and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard and lemon juice. Season to taste with salt and pepper. Refrigerate until ready to use.
    2. Heat oil in a large frypan over medium heat. Cut the remaining 3 cloves of garlic into quarters and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil and season with salt and pepper.
    3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese and garlic bread cubes.
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    Reviews and Ratings
    Global Ratings:
    (1561)

    Reviews in English (1559)

    by
    1379

    I scrolled down about 40 reviews looking for someone, anyone, who had actually followed this recipe, but couldn't find one. I, however, followed it to a T - right down to the real anchovies and not anchovy paste. IT WAS EXCELLENT. I've been using an "authentic" caeser recipe for awhile, and this is much, much better (and easier to make). This is going on my list of keepers and will replace any caeser dressing I make in the future.  -  07 Jun 2007  (Review from Allrecipes USA and Canada)

    by
    400

    Whether it's at home or in restaurants, my husband and I are always spoiled by good, fresh, from scratch Caesar dressing. This recipe sounded too good to be true, so curiosity got the better of me and I dared to try it. I scaled this down to 2 servings and, so as not to waste the better part of a can of anchovies, used a little dab of anchovy paste instead. Outside of the dressing being a little thicker than I liked, which I simply thinned with a little half and half, it was just wonderfully creamy, flavorful and a fine substitute for the "real" thing. So glad I came across this recipe!  -  09 Aug 2008  (Review from Allrecipes USA and Canada)

    by
    286

    This was very good! I took the suggestion of another reviewer and put everything in a blender after chopping the garlic and anchovies. I've made it a second (and now a third) time and a small food processor actually works better than the blender. The ingredients were a little thick and wouldn't blend, so I added a very little bit of milk on the suggestion of another reviewer and a little bit of red wine vinegar. Additionally, I added a couple drops of tabasco. After that, everything blended perfectly. I also used some grated parmesan in the dressing and then added some shredded parmesan after I mixed it with the lettuce. Finally, I also added some extra lemon juice at the end- over the top of the salad. I found that the dressing is better after it sits for a while (!!!) so the flavors can meld (before you add the lettuce), as is usually the case with homemade salad dressings. This was fairly garlicky, but I love garlic and usually add extra to recipes - I didn't add any extra garlic and I really liked this- perfect for me, but would be okay with more garlic as well. Finally, I definitely would keep in the anchovies- If you chop them fine (and I even chopped them before I put them in the blender) you don't even know they're there, it's not fishy, but it does add to the caesar dressing. Also, I found that all of the oil was needed in the blender for it to blend, but in the future, I will add the other ingredients (milk, red wine vinegar) to get it to blend and then slowly dri  -  07 Aug 2006  (Review from Allrecipes USA and Canada)

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