Caesar Salad Croutons

Caesar Salad Croutons

Made  times
Ronald 1

"A fine Caesar salad is only as good as it's croutons."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 402 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • 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.


  • 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.


  1. 38 Ratings

Most helpful positive review

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

Most helpful critical review

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...

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.

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 & te...

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

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 Gr...

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 ...

This was my first attempt at making croutons and they were awesome! And so easy too. I'm going to try making a bigger batch next time so I can use them in salads throughout the week.

These turned out really good. I had to add some garlic powder and salt when frying b/c the 5 cloves I used to make the garlic oil was not strong enough for our taste. Next time I will use more...

From around the web