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Homemade Croutons and Caesar Salad Dressing

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Homemade Croutons and Caesar Salad Dressing

We are having our good friends, Bud and Betty Rae, for dinner Friday night and caesar salad is on the menu.  It has been a few months since I prepared my recipe for homemade croutons and caesar salad dressing as a caesar salad isn’t exactly a low-fat type salad.  But these are special friends and I know they like caesar salad. 

Caesar salad is also a family favorite and our three grandsons, Joshua, Aidan and Travis are always happy to see it on the table.  I have good memories of seeing them sneak out the crunchy croutons and devouring them. 

I have half a loaf of bread that is a little stale and it will be perfect for making croutons and actually is probably more cost effective than buying them ready-made.   There isn’t much to making your own croutons, just cut or tear the bread into pieces, toss with olive oil and toast them in the oven until golden. 

Homemade Croutons and Caesar Salad Dressing

I know that traditional and original caesar salad dressing has raw or coddled eggs added as it is the fat in the eggs that adheres the dressing to the lettuce.  I have an aversion to eating uncooked eggs and I substitute a couple egg yolk-size dollops of mayo and it does the same thing.  Of course, I could use some of those Safe Eggs that are pasteurized but so far, I continue with the mayo.  This is a creamy salad dressing with a little garlic, parmesan cheese and a nice tang from the lemon.  I usually add a couple smashed anchovies to the dressing and it adds another layer of flavor but is not a ‘fishy’ flavor, it just blends in and improves the taste. 

Homemade Croutons and Caesar Salad dressing
Homemade Croutons and Caesar Salad Dressing


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Homemade Croutons and Caesar Salad Dressing

Homemade Croutons and Caesar Salad Dressing

Yield: 2 cups dressing
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

This recipe for homemade croutons and caesar salad dressing is easy to prepare and can be made in advance. All that is needed for a great caesar salad is the torn romaine lettuce


  • Preheat the oven to 400°F

For the Croutons:

  • 3-4 slices stale white or sourdough bread, cut or torn into 1-inch pieces
  • 3 tablespoons olive oil

For the Caesar Salad Dressing:

  • 3 large garlic cloves, minced
  • 2 medium anchovies, chopped
  • 1/4 teaspoon salt
  • 1/2 cup freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons yellow mustard (hot dog type)
  • 2 teaspoons Worcestershire sauce
  • 1 cup olive oil
  • 2-3 tablespoons real mayonnaise
  • 1/2-3/4 cup finely grated parmesan cheese
  • 1/4 teaspoon freshly ground black pepper


  1. In a medium-size shallow bowl, add the garlic, anchovies and salt then, using a fork, mash them together to make a paste. Add the lemon juice, both mustards and the Worcestershire sauce whisking together to blend. Add in the olive oil, mayonnaise and parmesan cheese and pepper whisking until completely combined.

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Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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Kathi Kirk

Monday 2nd of February 2015

I don't think here is anybody who doesn't love a good caesar salad and this looks yummy! After my Whole30 I am hooked on homemade mayo. I make it weekly. I use Egglands best eggs...are they pasteurized ? I don't know but they make killer mayo and are a bit lower in cholesterol. Love this!


Monday 2nd of February 2015

Hi, Kathi....I hope the Whole30 was all that you expected :).....Thanks for the comments.

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