Caesar Salad with Homemade Croutons and Dressing

Caesar Salad with Homemade Croutons and Dressing


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To make the perfect crouton the bread has to be stale. This is a great way to ensure you don’t waste any food while also adding a hint of garlic to your Caesar salad.

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Chicago, IL

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

6 servings


  • ½ loaf of bread, cubed
  • 1 tablespoon of olive oil
  • 2 teaspoons of garlic salt
  • ½ teaspoon of dried basil
  • ½ teaspoon of dried rosemary
  • ½ teaspoon of dried oregano
  • 1 cup of mayonnaise
  • 5 anchovies, minced
  • 1 tablespoon of lemon juice
  • 1 teaspoon of Worcestershire sauce
  • 1 teaspoon of Dijon mustard
  • Salt and pepper, to taste
  • 1 head of Romaine lettuce, chopped
  • 1 pound of grilled chicken, sliced
  • ½ pound of cherry tomatoes, halved
  • ¼ cup of fresh parmesan cheese, grated
  • 1 cup of Cesar dressing
  • Lemon slices, for garnish

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As the oven preheats to 350 degrees, brush the cubed bread with olive oil and sprinkle with the garlic salt, basil, rosemary, and oregano. Bake the croutons for 15 minutes, or until golden brown. In the meantime, mix together the mayo, anchovies, lemon juice, Worcestershire sauce, mustard, salt and pepper in a small bowl. Next, create the salad by tossing together the chopped lettuce, and tomatoes with the dressing. When serving, top with grilled chicken and parmesan cheese. Enjoy!

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