Crunchy Ranch Croutons Recipe For Caesar

CHICKEN CAESAR WRAPS

Steps:

• Place first 5 ingredients in large bowl. Add dressing; toss lightly.
• Spoon onto tortillas; roll up tightly.

EASY CRUNCHY GARLIC CROUTONS RECIPE

Steps:

• In a small sauce pan, combine: 2 Tbsp butter, 2 Tbsp extra virgin olive oil, 2 pressed garlic cloves, 1 Tbsp chopped parsley, 1/4 tsp salt and 1/4 tsp pepper. Heat over medium heat until butter is melted. Stir to combine then set aside and let the flavors infuse into the oil while you chop your bread.
• Cut your bread into 3/4" cubes. For goodness sake, don't remove the crust! It adds variety and great crunch to these croutons. Transfer to large mixing bowl.
• Drizzle the seasoned olive oil over your chopped bread and toss until bread crumbs have an even coating of oil.
• Spread the bread in a single layer on a baking sheet and bake at 375˚F for
• -20 minutes until they are golden brown and crunchy. (mine took 20 min)
• Serve these up with your favorite green salad.

HOMEMADE RANCH CROUTONS

Steps:

• Preheat oven to 375°.
• Slice down bread in 1/3 to ½-inch cubes.
• Do not remove crusts!
• Place in a large mixing bowl.
• In a small saucepan over low to medium heat, add olive oil and garlic and saute a minute.
• Add Italian seasoning and dry Ranch dressing mix.
• Stir to combine.
• Remove from heat.
• Drizzle Ranch/olive oil sauce over top of bread cubes and stir well so sauce is evenly distributed.
• Place bread cubes in a single layer on a large cookie sheet.
• Bake at 375° approximately 20 minutes.
• Bread cubes will become crunchy and golden brown.
• Remove from oven and serve on your favorite salad or use for garnish on top of your favorite soup.
• Croutons can be stored on counter in a zip-lock bag for a few days.
• Refrigeration is not recommended.
• Yield: 6 cups croutons.

CRUNCHY RANCH CROUTONS

Steps:

• Cut crust from bread and discard the crust.
• Brush both sides of each slice of bread with olive oil, melted butter or margarine.
• Slice bread into 1/2-inch strips; turn and cut crosswise into 1/2-inch cubes.
• Optional:.
• Place bread cubes in a plastic zipper bag; sprinkle with dry salad dressing mix to act as dry seasoning. Securely seal bag and shake, coating bread cubes with dry salad dressing mix.
• Spread cubes flat on baking sheet. Preheat oven to 325°F Bake for 20 to 30 minutes, or until golden brown. Remove from oven and cool on baking sheet.
• Note: For bigger croutons, use "Texas Toast" style bread and slice into larger 3/4-inch cubes.

CRISPY CHICKEN CAESAR SALAD

Steps:

• For the crispy chicken: Lightly whisk egg in small bowl. In another bowl add breadcrumbs.
• Toss chicken cubes in a large bowl with salt and garlic powder. Sprinkle top with cornstarch and toss to fully coat chicken. Pour whisked egg on top and toss to coat.
• Then, press each piece of chicken into breadcrumbs on both sides.
• Add oil to your skillet and heat to medium-high heat. Carefully add chicken to the hot oil and cook for about 3 minutes on each side until golden.
• Transfer chicken to a rack while you finish the rest. Internal temp of chicken should be at least 165 degrees. Let chicken cool down slightly before serving.
• Arrange Salad: In a large salad bowl add romaine lettuce, top with croutons, crispy chicken, shaved parmesan and black pepper. Drizzle with caesar dressing. Enjoy!

CAESAR SALAD WITH CRUNCHY CROUTONS

Steps:

• Make the croutons:
• Heat the oven to 350 degrees F.
• Hand-tear the bread into small pieces and put them into a bowl. Add the olive oil, Parmesan, and thyme leaves; season with salt and pepper. Mix this well to combine all the flavors. Spread the cubes out onto a baking sheet and bake until they are golden brown, about 15 minutes. Let them cool before tossing them onto the salad.
• Make the dressing: Put the anchovies, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan and a couple of grinds of black pepper. Season, to taste, with salt and set aside. (Refrigerate the dressing if you will not be using it right away.)
• Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add the croutons and some extra Parmesan and toss the salad well. Serve immediately.