Caesar Salad Croutons

Caesar Salad Croutons

28
Ronald 1

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

Ingredients

30 m {{adjustedServings}} servings 402 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet.
  3. Arrange bread cubes in a single layer on baking sheet. Bake, turning bread cubes periodically, until lightly browned, about 20 minutes.
  4. 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.

Footnotes

  • 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

28
  1. 37 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Anyone wondering what the heck ghee is - it's clarified butter!!!

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...

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.