Shane Henderson makes homemade salad toppings


Chef Shane Henderson with Ben E. Keith creates a homemade dressing and croutons from scratch. Recipes are below.

Caesar Dressing

1/3 cup neutral flavored oil

1 cup extra virgin oil

2 egg yolks

½ tsp. Worcestershire sauce

2 oz lemon juice

2 tbsp. minced garlic

pinch dry mustard

1 tbsp. Dijon mustard

2 anchovy fillets, mashed

1 T horseradish, grated, raw

Splash of your favorite hot sauce

1 oz balsamic vinegar

3 oz red wine vinegar

salt & pepper to taste

In the bowl of a mixer mix the eggs, parm, garlic, horseradish, anchovy, mustard, Worcestershire, lemon juice, eggs and vinegar, blend until well mixed. With the machine running slowly add in the eggs, to form an emulsion, if the dressing begins to break add a little cold water. When fully emulsified add in seasonings and adjust to your taste.

Roasted Garlic Oil

Garlic, however much you got

Oil-any oil, that can be left in an oven at high temperature, a blended oil is my go to.

Place in an oven proof pan, completely cover the garlic in the oil, start at 300 degrees and let the garlic cook until it just begins to smell, then turn the oven off and just let the residual heat finish off the garlic. I generally find about 20 minutes heated and as long as I do not open the oven, another 45 minutes and we are looking fine.


Sliced Bread-day old, sliced as thin as you can get it, it also helps if you stick the bread in the freezer for 20-30 minutes just to firm up a little bit.

Oil-so you just made the above oil recipe, why not try it here

Salt/pepper/dried oregano/granulated garlic/granulated onion/No fresh herbs

This is the type of recipe I like to write, no measurements, all to taste. Notice I say no fresh herbs, because you are going to be cooking this very hot, they will burn and become bitter before you can say, “wow that oil is hot”. So place enough oil in a bowl with whatever seasonings you want to use in a mixing bowl and toss the bread. While tossing the bread, go ahead and place some more oil in a skillet and turn it on high heat. This is important, no medium high, no semi high, if that range goes to eleven take it to eleven. Once the oil in the skillet is just starting to smoke, take it off of the heat and in a single file through the slices of bread in the oil, remember this is bread, the reason you started with a fair amount of oil, like 1-2 Tablespoons, is because this bread is about to soak a good amount of it up, be more cautious on what you are tossing in the bowl, that’s just to get the herbs, and seasoning to stick, but this pan needs enough to really cook. Almost immediately the bread will brown and get crisp, flip it over, and return to the heat. Again almost immediately you will be done, remove the croutons, and preferable put them on a rack to allow them to breath, they will crisp up, and if kept dry will stay good for a week, so make a bunch and snack on them with other salads, as a snack, with cheese, soaking up wine, whatever.

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