Caesar Salad Croutons

Rating: 4.59 stars
39 Ratings
  • 5 star values: 27
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

A fine Caesar salad is only as good as it's croutons.

By Ronald

Gallery

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Combine garlic and oil in a small saucepan. Simmer until cloves are a light gold color, about 15 minutes. Pour oil through a fine sieve, squeeze all juice from cloves, and then discard the solids. Set garlic oil aside.

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  • Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet.

  • Arrange bread cubes in a single layer on baking sheet. Bake, turning bread cubes periodically, until lightly browned, about 20 minutes.

  • In a large, non-stick skillet, melt 1/3 cup ghee with 1/3 cup garlic oil over medium heat. Cook toasted bread cubes in batches until light to medium golden brown, turning frequently. Add more ghee and garlic oil as needed. Turn out into basket lined with paper towels, and drain for about 20 minutes.

Note

For other uses - garden salad, soup, etcetera - you can add dried herbs of your choice, but if you do, don't use them with a Caesar salad! Too many flavour contrasts.

Nutrition Facts

Per Serving:
402 calories; protein 3.5g 7% DV; carbohydrates 16.6g 5% DV; fat 36.2g 56% DV; cholesterol 43.7mg 15% DV; sodium 182.7mg 7% DV. Full Nutrition
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Reviews (29)

Read More Reviews

Most helpful positive review

amydoll
Rating: 5 stars
03/18/2008
Anyone wondering what the heck ghee is - it's clarified butter!!! Read More
Helpful
(253)

Most helpful critical review

Anika
Rating: 3 stars
06/08/2009
These were good but I found them too hard (texture-wise). I prefer my croutons to have a little give to them. Store-bought croutons have to be hard so they keep for a long time but I find them more satisfying when they're not so hard. I would skip baking them first if I made them again. Read More
Helpful
(8)
39 Ratings
  • 5 star values: 27
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
amydoll
Rating: 5 stars
03/18/2008
Anyone wondering what the heck ghee is - it's clarified butter!!! Read More
Helpful
(253)
TJMcooks
Rating: 5 stars
06/09/2003
A little too greasy for us following the directions. I cut the oil/butter by half and tossed the croutons with the mixture with a light coating of season salt to make up for the taste difference. Instead of pan frying I baked them on a cookie sheet at 350 for about 15 minutes and thought they came out better the second time. Great for snacking and salads. Read More
Helpful
(64)
Momof2
Rating: 5 stars
12/31/2004
These are 10x better than anything you can buy at the store. I usually tend to eat them before putting them on the salad. They turned out great. Can't wait to make again. Thanks for the post. Read More
Helpful
(38)
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DANIEL OWEN
Rating: 5 stars
04/07/2003
So very superior to the purchased variety that the modest investment in time is amply rewarded. Really an easy exercise in cooking and the result is absolutely delicious in both taste & texture. Read More
Helpful
(23)
WoundedEgo
Rating: 5 stars
01/05/2010
Throw the roasted garlic away? No way! Pop it in your mouth, or spread it on some toast. Read More
Helpful
(22)
Rude Nun
Rating: 5 stars
10/13/2008
Didn't add the "ghee" although I did think of adding regular butter but they were very good without either. I used 2 tb of olive oil and.5 tb of rosemary infused olive oil. I then added dry Greek herb seasoning to the oil mixture. I tossed the bread(used a day-old baguette no need for toasting) in and baked them on a cookie sheet at 350 for maybe 10 minutes. Read More
Helpful
(19)
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bitch'n kitchen
Rating: 4 stars
08/20/2007
I thought these were really good. I think when you fry the bread in the oil/ghee mixture you need to have the temperature pretty high or the oil will just soak into the bread and make them too greasy. I am making a Caesar salad from scratch so who wants to add store bought croutons when you go to all that trouble. Thanks for this simple recipe. Read More
Helpful
(15)
NCASSESE
Rating: 5 stars
07/30/2003
This was my first attempt at making croutons and they were awesome! And so easy too. I'm going to try making a bigger batch next time so I can use them in salads throughout the week. Read More
Helpful
(13)
Sharon H
Rating: 5 stars
01/04/2010
These turned out really good. I had to add some garlic powder and salt when frying b/c the 5 cloves I used to make the garlic oil was not strong enough for our taste. Next time I will use more than 5 cloves. I also experimented with my 2nd batch and just added the oil and salt to the bread cubes and baked them that way without frying afterward. These also turned out good but not quite as yummy as the fried ones. Read More
Helpful
(12)
Anika
Rating: 3 stars
06/08/2009
These were good but I found them too hard (texture-wise). I prefer my croutons to have a little give to them. Store-bought croutons have to be hard so they keep for a long time but I find them more satisfying when they're not so hard. I would skip baking them first if I made them again. Read More
Helpful
(8)
More Reviews
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