When I have some leftover crusty bread, making croutons is so easy. Good croutons and salad dressing are essential to a Caesar salad, since there are so few ingredients. Caesar salad is such an easy way to get anyone to eat lots of leafy greens.
To assemble Caesar Salad, chop romaine lettuce, add croutons (below), salad dressing (below), and grated Parmesan or Romano cheese. Toss to combine.
Caesar Salad Dressing
from Eating Well
makes enough for one medium to large salad
1/2 small clove garlic
1/8 teaspoon salt
2 tablespoons lemon juice
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon freshly ground pepper
4 teaspoons extra-virgin olive oil
2 tablespoons grated Parmesan or Romano cheese
Place garlic and salt in a medium bowl and mash with the back of a spoon to form a paste. Add lemon juice, mayonnaise, mustard, and pepper; whisk to combine. Slowly drizzle in oil, whisking constantly. Add cheese and whisk to combine.
Make sure the bread has lots of air holes for crunchiest croutons.
small chunk of day-old (or longer) crusty bread, cut into bite-sized cubes
salt and pepper
Heat a skillet over medium heat and add a generous amount of olive oil. Add the bread cubes to the skillet, and stir to coat. Add more olive oil, if necessary, to ensure each cube is coated with olive oil. Add a generous sprinkling of salt, some pepper, and garlic powder. Taste for seasoning. Stir frequently until the croutons are light brown and toasted, lowering heat if needed to allow even browning. Remove from heat and allow to cool before using.