Go Back
+ servings
Close up of Caesar salad on a plate from the front.
Print Recipe
No ratings yet

caesar salad with roasted garlic croutons

Caesar salad with roasted garlic croutons a big cut above your average salad. Don't let the long list of ingredients throw you. It's not hard and it's worth it.
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 419kcal
Author: romain | glebekitchen



  • 1 coddled egg yolk - see instructions
  • 1 tsp anchovy paste
  • 1 tsp dijon mustard
  • 2 cloves garlic crushed or very finely minced
  • 1 Tbsp red wine vinegar
  • Juice of 1/2 lemon
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil
  • a couple dashes Worcestershire sauce
  • a couple drops of tabasco
  • 2 Tbsp parmigiano reggiano grated on a microplane grater
  • a few grinds of fresh black pepper


  • 2 cups day old sourdough bread cut in 1/2-3/4 inch cubes
  • 6-7 cloves roasted garlic - see notes
  • 4 Tbsp butter
  • 1 tsp minced fresh thyme leaves
  • salt a sprinkle over the croutons


  • 2 heads of romaine lettuce outer leaves discarded
  • parmigiano reggiano grated - to taste



  • Coddle the egg. Bring a pot of water to boil and cook the egg in its shell for exactly one minute. Separate the yolk, discarding the white.
  • Combine the coddled egg yolk, mustard, anchovy paste, garlic, red wine vinegar and lemon juice in a small bowl.
  • Slowly drizzle the oil into the bowl, stirring or whisking constantly. You are making an emulsion. You want the oil and egg mixture to combine.
  • After adding all the olive and vegetable oil, mix in the worcestershire, tabasco, parmegiano and black pepper. Taste. You may want a pinch more salt. The cheese and anchovy paste are salty. Be careful not to over salt. 


  • Pre-heat your oven to 350F. In a small bowl, work the butter and roasted garlic together.
  • Melt the butter, garlic mixture in a frying pan over medium heat. Add the thyme and then the bread cubes.
  • Toss the bread cubes in the melted butter and continue to cook until the bread starts to brown slightly. Sprinkle with a bit of salt.
  • Transfer to an over proof cookie sheet and bake until golden brown, 8-10 minutes. Be careful not to over-brown. Sprinkle with a bit of parmigiano if desired.


  • Toss the salad in enough dressing to coat. You will have extra dressing left over.
  • Mix in 2/3 of the croutons and divide the salad on 4 plates. Distribute the remaining croutons.
  • Sprinkle with grated parmegiano reggiano to taste and serve.


To roast garlic, cut the top third off a head of garlic. Drizzle with olive oil (fill it up). Wrap in tin foil Place on an oven proof dish or pan. Bake in a 400F oven until centre clove is soft. Start checking at about 40 minutes. When cool, squeeze the cloves out. This stuff is good on everything. Try leftovers smeared on fresh bread with a bit of olive oil.


Serving: 4servings | Calories: 419kcal | Carbohydrates: 10g | Protein: 4g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 82mg | Sodium: 287mg | Potassium: 70mg | Vitamin A: 1660IU | Vitamin C: 2.7mg | Calcium: 64mg | Iron: 1mg