Caesar Salad with Garlic Croutons

 

A crowd-pleasing main dish or favourite side salad may be produced with this recipe for Caesar salad, which includes garlic croutons and a creamy homemade Caesar dressing with or without anchovies.

 

Ingredients:

 The Caesar Dressing

1. One cup of mayonnaise
2. One cup of sour cream
3. Silver wine vinegar, ¼ cup
4. One-third teaspoon of Worcestershire sauce
5. One teaspoon of anchovy paste or crushed anchovies
6. One squeezed garlic clove
7. one-and-a-half teaspoons grated Parmesan cheese
8. Half a teaspoon of newly ground black pepper
9. two to three sprints Sauce from Tabasco

For the Croutons with Garlic

1. 4 cups bread cubes (from a robust loaf like sourdough), sliced into ¾-inch squares
2. Half a cup of virgin olive oil
3. Three garlic cloves, cut thinly
4. Two teaspoons of finely chopped Italian flat leaf parsley
   A smidgeon of kosher salt
5. Twenty milligrammes of newly ground black pepper

Regarding the Caesar Salad

1. Eight cups of rinsed and dried romaine hearts
2. Grated Parmesan cheese ¼ cup
3. ¼ cup of ribbon-shaped Parmesan cheese
4. freshly ground black pepper and kosher salt

 

Directions for Making Caesar Dressing

1. Mix everything together thoroughly by adding all the contents into a small glass canning jar with a fitting cover. Alternately, add to a medium-sized bowl and mix with a whisk.

For the Croutons with Garlic

1. Set oven temperature to 375°F.
2. After putting the bread cubes in a big basin, set it aside. In a small saucepan, heat the olive oil and garlic over medium heat until the garlic starts to turn golden and smells aromatic, about 4–5 minutes. Take care not to burn the garlic or it will become bitter. The garlic cloves can be picked or strained out of the oil and saved for further use.
3. After drizzling the bread cubes with oil, toss to coat. Distribute evenly onto a baking sheet with a rim, and bake for ten minutes, or until the bread cubes turn brown, rotating them from time to time.
   Take out of the oven and return to the basin. Add the parsley, salt, and pepper, toss, and let cool. For up to two weeks, keep in an airtight container.

Regarding the Caesar Salad

1. Place the romaine lettuce in a large serving bowl after chopping or tearing it into bite-sized pieces. After adding a quarter of a cup of Caesar dressing, toss to coat.
2. Toss again after adding half of the grated Parmesan cheese and one cup of the croutons.

 

Notes

• Garnish with additional grated Parmesan, Parmesan ribbons, and croutons, if preferred. After adding the desired amount of kosher salt and pepper, serve.
  Remarks
• If you would rather not use anchovies in your salad dressing, you may replace them with an extra teaspoon of Worcestershire sauce and a teaspoon of lemon juice.
  The remaining dressing can be kept in the fridge for up to two weeks.
• Remaining croutons can be frozen for up to two months or kept in an airtight container for up to two weeks.