Food and Recipes Dish Salad Caesar Salad with Garlicky Croutons Be the first to rate & review! It's time to rescue the classic Caesar from bagged salad boredom. A modern Caesar salad starts with romaine leaves left whole, and ends when there isn't a garlicky crouton or drop of the anchovy-, Parm-, and pepper-flecked dressing left on the plate. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on June 24, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey; Prop Styling: Lindsey Lower; Food Styling: Chelsea Zimmer Active Time: 15 mins Total Time: 20 mins Yield: 4 to 6 serves Ingredients Croutons 1/2 cup olive oil 6 garlic cloves, smashed 3 cups cubed baguette (from 1 [5-oz.] baguette) 1 ounce Parmesan cheese, grated (about ¼ cup) 1/2 teaspoon kosher salt 1/4 teaspoon black pepper Salad 1 1/2 cups vegetable oil 1/4 cup large capers, rinsed and drained, patted dry 2 1/2 tablespoons red wine vinegar 2 1/2 tablespoons fresh lemon juice (from 1 lemon) 2 tablespoons water 1 teaspoon Dijon mustard 3/4 teaspoon kosher salt 6 anchovy fillets 2 garlic cloves, smashed 1 large egg yolk 3/4 cup pure olive oil 1 teaspoon black pepper 2 ounces Parmigiano-Reggiano cheese, grated (about ½ cup), divided 2 romaine lettuce hearts (about 1 lb.), leaves separated 2 ounces Parmigiano-Reggiano cheese, shaved (about ½ cup) Directions Prepare the croutons: Preheat oven to 400°F. Heat olive oil and garlic cloves in a small saucepan over medium-high; cook until garlic begins to sizzle, 4 to 5 minutes. Remove and discard garlic. Place cubed baguette in a medium bowl; drizzle with garlic-infused oil. Toss to coat. Sprinkle with Parmesan, salt, and pepper. Toss to coat. Arrange in a single layer on a rimmed baking sheet. Bake in preheated oven until toasted, 8 to 10 minutes. Set aside. Prepare the salad: Heat vegetable oil in a heavy saucepan over medium-high to 375°F. Fry capers in 2 batches until golden, 30 seconds per batch. Using a slotted spoon, transfer to paper towels to drain. Combine vinegar, lemon juice, water, mustard, salt, anchovy fillets, garlic, and egg yolk in a blender. Process until smooth. With blender running, slowly add olive oil until thickened. Transfer dressing to a bowl; stir in pepper and ¼ cup of the grated cheese. Combine romaine hearts, croutons, and remaining ¼ cup grated cheese in a large bowl; drizzle with ¾ cup of the dressing, and toss gently to coat. Divide lettuce mixture among 4 plates; sprinkle with capers and shaved cheese. Serve with remaining dressing on the side. Rate it Print