Caesar Salad Croûtons

Stijn Rotthier shows that Caesar salad makes a perfect dish for the Christ­mas period. In this article from its Advice series, The Philanthropist takes this popu­lar dish up a notch with some seaso­nal flair.

This crea­tion origi­na­tes from the kitchen of Stijn Rotthier, a graduate of the Fund­a­ziun Uccelin’s programme (inter­view). He comple­ted the 20-week programme as a scho­lar­ship holder in autumn 2019.


  • 200 grams whole wheat bread
  • 40 grams garlic oil
  • 20 grams green herb oil
  • 6 grams fleur de sel
  • 2 gram black pepper -
  • 10 grams onion granulated
  • 2 grams dried tarragon
  • 4 gram fried parsley
  • 2 grams fried rosemary
  • 3 grams green herb powder

For the garlic oil 

  • 1 steam garlic
  • 1 branch rosemary
  • 1 branch thym
  • 2 gram black pepper
  • 500 gram sunflower oil


For the garlic oil 

  1. Peel and fray the garlic in a few spoons of oil until golden brown
  2. Vacuum it with the rest of the ingre­di­ents, let it rest for a day and strain

For the crunch

  1. Pour all the ingre­di­ents except for the fried herbs in a blen­der a and blend for a few seconds so that the bread is still in chunks.
  2. Crush the fried herbs a little bit.
  3. Place the in the oven for 30 minu­tes 120 C, cool down and add the fried herbs
  4. Spread on a pape­red tray to soak up the oil

Stijn Rotthier, from Belgium, is passio­nate about cooking.

During the Ucce­lin programme, he under­took place­ments at the follo­wing locations:

  • With Andreas Cami­nada, Schloss Schau­en­stein, a restau­rant in Fürstenau
  • With HOLZEN FLEISCH, a meat produ­cer in Ennetbürgen
  • With John Baker, a patis­se­rie in Zurich
  • With Dan Barber, Blue Hill at Stone Barns, a restau­rant in New York
  • With Tanja Gran­dits, Stucki, a restau­rant in Basel
  • With Franck Giovan­nini, Restau­rant de l’Hô­tel de Ville, in Crissier
StiftungSchweiz is committed to enabling a modern philanthropy that unites and excites people and has maximum impact with minimal time and effort.

Follow StiftungSchweiz on