Kinder's Organic Buttery Garlic Salt Caesar Salad with Homemade Buttery Garlic Croutons

How to Make Kinder's Organic Buttery Garlic Salt Caesar Salad with Homemade Buttery Garlic Croutons

1. 1

   Step 1: Make the buttery garlic croutons

   Preheat the oven to 400°F (204°C). In a small saucepan or microwave-safe bowl, melt the butter, then stir in the minced garlic and Kinder's Organic Buttery Garlic Salt. Toss the bread cubes with the garlic butter until evenly coated, spread in a single layer on a baking sheet, and bake 10–12 minutes, tossing once, until golden and crisp. Remove and let cool — they will continue to crisp as they rest.

   For this step

   • 6 cupsciabatta bread, day-old, cut into 1/2-inch cubes
   • 4 tablespoonsunsalted butter
   • 3 clovesgarlic cloves, minced
   • 1 1/2 teaspoonsKinder's Organic Buttery Garlic Salt
   
2. 2

   Step 2: Whisk the Caesar-style dressing

   In a medium bowl, whisk together the mayonnaise, fresh lemon juice, and anchovy paste until smooth. Taste and adjust — add a small pinch of Kinder's Organic Buttery Garlic Salt if you want more garlicky-buttery depth, and whisk again to combine. If the dressing is too thick, whisk in 1–2 teaspoons of water to reach a pourable consistency.

   For this step

   • 1/2 cuppasteurized mayonnaise
   • 2 tablespoonsfresh lemon juice
   • 1 1/2 teaspoonsanchovy paste
   
3. 3

   Step 3: Prepare lettuce and assemble salad

   Toss the chopped romaine in a large bowl with about three-quarters of the dressing, adding more to taste so leaves are lightly coated. Add the cooled croutons and half of the grated Parmesan, then gently toss to combine so the croutons are distributed evenly.

   For this step

   • 2 headsromaine hearts, trimmed and chopped
   • 1/2 cupfreshly grated Parmesan cheese
   
4. 4

   Step 4: Finish and serve

   Divide the salad among plates or serve family-style, sprinkling the remaining Parmesan over the top and finishing with an extra light pinch of Kinder's Organic Buttery Garlic Salt if desired. Serve immediately so croutons stay crisp.
   

1. Preheat the oven to 400°F (204°C). In a small saucepan or microwave-safe bowl, melt the butter, then stir in the minced garlic and Kinder's Organic Buttery Garlic Salt. Toss the bread cubes with the garlic butter until evenly coated, spread in a single layer on a baking sheet, and bake 10–12 minutes, tossing once, until golden and crisp. Remove and let cool — they will continue to crisp as they rest.
2. In a medium bowl, whisk together the mayonnaise, fresh lemon juice, and anchovy paste until smooth. Taste and adjust — add a small pinch of Kinder's Organic Buttery Garlic Salt if you want more garlicky-buttery depth, and whisk again to combine. If the dressing is too thick, whisk in 1–2 teaspoons of water to reach a pourable consistency.
3. Toss the chopped romaine in a large bowl with about three-quarters of the dressing, adding more to taste so leaves are lightly coated. Add the cooled croutons and half of the grated Parmesan, then gently toss to combine so the croutons are distributed evenly.
4. Divide the salad among plates or serve family-style, sprinkling the remaining Parmesan over the top and finishing with an extra light pinch of Kinder's Organic Buttery Garlic Salt if desired. Serve immediately so croutons stay crisp.