Caesar Salad with Homemade Croutons

Name: Caesar Salad with Homemade Croutons
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 5 inches Ciabatta bread ((or any baguette)); 1 Tbsp extra virgin olive oil; 1 clove garlic; ¼ tsp Diamond Crystal kosher salt; ¼ tsp freshly ground black pepper; 1 -2 cloves garlic; 2 Tbsp extra virgin olive oil; 1 -2 tsp anchovy fillet; 1 tsp Dijon mustard; 1 tsp champagne vinegar ((you can also use white wine vinegar, or skip and add more lemon juice)); 1 Tbsp lemon juice; 1 Tbsp Japanese Kewpie mayonnaise; ½ tsp Diamond Crystal kosher salt; ¼ tsp freshly ground black pepper; 1 -2 hearts romaine lettuce; Parmigiano-Reggiano or Parmesan cheese ((freshly grated))

Homemade Caesar salad with garlic croutons is absolutely everyone’s favorite. And the secret of making a very creamy dressing without the raw egg yolk? Japanese mayonnaise.

⏱️ 25 menit 🔪 Persiapan: 10 menit 🔥 Masak: 15 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Just One Cookbook

Bahan-bahan

2 porsi

5 inches Ciabatta bread ((or any baguette))
1 Tbsp extra virgin olive oil
1 clove garlic
¼ tsp Diamond Crystal kosher salt
¼ tsp freshly ground black pepper
1 -2 cloves garlic
2 Tbsp extra virgin olive oil
1 -2 tsp anchovy fillet
1 tsp Dijon mustard
1 tsp champagne vinegar ((you can also use white wine vinegar, or skip and add more lemon juice))
1 Tbsp lemon juice
1 Tbsp Japanese Kewpie mayonnaise
½ tsp Diamond Crystal kosher salt
¼ tsp freshly ground black pepper
1 -2 hearts romaine lettuce
Parmigiano-Reggiano or Parmesan cheese ((freshly grated))

Langkah-langkah

Gather all the ingredients.
Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Crush the garlic clove (or finely mince it) into a large bowl. Add olive oil, salt, pepper, and mix well. Let the garlic infuse the olive oil for a few minutes.
Meanwhile, slice the bread and cut it into about ¾ inch (2 cm) cubes.
Add the bread cubes into the bowl and toss until the bread is lightly and evenly coated with the olive oil. Spread bread cubes in a single layer on a baking sheet.
Bake at 400ºF (200ºC) for 15-20 minutes, or until golden brown. Turn once halfway through cooking in order to brown all sides of the croutons. Cooking time will depend on the thickness of the bread cubes. Remove from oven and cool on a wire rack completely. After cooling, use immediately, or store in an air-tight container/bag for up to 1 week.
In a large bowl, combine the dressing ingredients and whisk until dressing is thick and glossy. The dressing can be made one day in advance.
Cut the romaine lettuce into bite size pieces and wash them. Drain and dry thoroughly so that the dressing won’t be diluted.
Gently toss the lettuce and dressing, and then top off with the grated or shaved Parmesan cheese and croutons.
You can store the leftovers in an airtight container and store in the refrigerator for a day.