Caesar Salad Croutons Recipe -
Caesar Salad Croutons Recipe
  • READY IN 30 mins

Caesar Salad Croutons

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2008

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

Most Helpful Critical Review
Jun 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.


38 Ratings

Jun 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.

Dec 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.

Apr 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.

Jan 05, 2010

Throw the roasted garlic away? No way! Pop it in your mouth, or spread it on some toast.

Oct 12, 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.

Aug 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.


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  • Calories
  • 402 kcal
  • 20%
  • Carbohydrates
  • 16.6 g
  • 5%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 36.2 g
  • 56%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 183 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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