Caesar Salad With Herbed Croutons Best Recipes

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GARLIC CROUTONS

2008-07-01



Garlic Croutons image

A very simple recipe, these croutons are good for a Caesar's Salad or any tossed green salad.

Provided by Cathy Hofmann

Categories     Side Dish     Sauces and Condiments Recipes     Crouton Recipes

Time 25m

Yield 6

Number Of Ingredients 3

Ingredients:

  • 4 tablespoons butter
  • 1 clove garlic, minced
  • 3 (3/4 inch thick) slices French bread, cut into cubes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
  • Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

Nutrition Facts : Calories 89.1 calories, Carbohydrate 4.2 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 100.8 mg, Sugar 0.2 g

GARLICKY GRILLED CAESAR SALAD WITH CANNELLINI HERB CROUTONS

2015-01-07



Garlicky Grilled Caesar Salad with Cannellini Herb Croutons image

Grilled wedges of romaine lettuce are dressed with a tangy Dijon-lemon dressing and topped with garlic-herb cannellini 'croutons'.

Provided by So Delicious® Dairy Free

Categories     Trusted Brands: Recipes and Tips     So Delicious® Dairy Free

Yield 4

Number Of Ingredients 21

Ingredients:

  • 1 ½ cups cauliflower, cooked, finely chopped
  • 1 ½ tablespoons arame sea vegetable, reconstituted
  • ½ cup So Delicious® Dairy Free Unsweetened Coconut Milk
  • 1 tablespoon Dijon mustard
  • 2 teaspoons red wine vinegar
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon dry nutritional yeast
  • 3 tablespoons lemon juice
  • 4 dashes hot pepper sauce (such as Tabasco®)
  • 3 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • ½ cup olive oil
  • 2 heads romaine lettuce
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • ¼ cup finely chopped Italian parsley
  • 1 ½ teaspoons fresh lemon juice
  • 4 ½ teaspoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon nutritional yeast
  • ½ teaspoon salt

Steps:

  • Boil the chopped cauliflower in a large pot until it is tender enough to mash with the back of the spoon, about 10-15 minutes. Drain the cauliflower well then use a salad spinner or paper towels to blot excess water. Set aside.
  • Reconstitute the arame sea vegetable in water for five minutes. Drain and set aside.
  • In a blender or food processor, add the cauliflower, coconut milk, arame, mustard, red wine and balsamic vinegars, nutritional yeast, lemon juice, hot sauce, garlic, salt and pepper. Puree for 1 minute then drizzle in the olive oil as it purees until it comes together like dressing. Season to taste, adding more or less acidity with the lemon juice, or cheese flavor with the nutritional yeast.
  • Croutons: Preheat oven to 375 degrees.
  • Combine all crouton ingredients and place on baking sheet in a single layer.
  • Roast beans for 20-25 minutes until the beans have split open. Cool before serving.
  • Salad assembly: Wash and quarter lengthwise two heads of romaine lettuce, taking care to dry well with a paper towel. Brush cut sides with a little olive oil and place on a warm grill. Grill for about 5 minutes per side until outermost leaves are slightly wilted.
  • Serve with a generous amount of Caesar dressing on top and finish with croutons. Serve extra lemon wedges on the side.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 31 g, Fat 34.1 g, Fiber 13.3 g, Protein 9.3 g, SaturatedFat 5.2 g, Sodium 1284.9 mg, Sugar 3.8 g

CAESAR SALAD WITH HERBED CROUTONS

2004-08-20



Caesar Salad with Herbed Croutons image

Provided by Frank Randazzo

Categories     Salad     Herb     Vegetable     No-Cook     Parmesan     Summer     Lettuce     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 16

Ingredients:

  • For dressing
  • 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
  • 8 anchovy fillets
  • 3 tablespoons fresh lemon juice
  • 3 garlic cloves
  • 2 tablespoons Dijon mustard
  • 3/4 cup olive oil
  • For croutons and salad
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 3 3/4-inch-thick country bread slices, crusts cut off, bread cut into 3/4-inch cubes (about 4 cups total)
  • 12 cups coarsely torn hearts of romaine (about 9 ounces)
  • 1/2 cup freshly grated Parmesan cheese
  • Cracked black pepper

Steps:

  • Make dressing:
  • Combine 1/2 cup Parmesan, anchovies, lemon juice, 3 garlic cloves, and mustard in processor; blend well. With processor running, slowly add olive oil. Season with salt and pepper.
  • Make croutons and salad:
  • Preheat oven to 325°F. Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; saut until fragrant, about 1 minute. Remove from heat. Add bread cubes to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.
  • Place romaine in large bowl. Add 2/3 cup dressing and 1/4 cup grated Parmesan cheese and toss to coat. Add croutons and toss well. Serve, passing remaining dressing, Parmesan cheese and cracked black pepper separately.

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