There are times that I just crave a large salad with ham, cheese, olives, cucumbers and blue cheese dressing. Salad doesn't have to be a boring bowl of lettuce and tomato!
Although I will settle for crumbled saltine crackers, I love fresh croutons on my salad. Besides being so much better, making your own croutons is more economical. Why throw away stale bread when you can make croutons?
With a little effort you can make a salad better than one from a restaurant. Here's the perfect recipe for crispy, crunchy and flavorful croutons for your salad. I would toss in a little parsley into the butter mixture for some extra flavor.
- Ingredients
- 4 large slices white sandwich bread, cut into 3/4- to 1-inch pieces (about 4 cups)
- 3 oz. (6 Tbs.) unsalted butter
- 2 large cloves garlic, smashed and peeled
- Kosher salt
Directions
Position a rack in the center of the oven and heat the oven to 350°F.
Put the bread cubes on a large rimmed baking sheet. Melt the butter in a 1- to 2-quart sauce pan over medium-low heat.
Add the garlic, mashing it gently with the back of a wooden spoon, and raise the heat to medium. Cook, stirring occasionally, until the butter is fragrant (the garlic may start to brown around the edges), 3 to 4 minutes.
Remove from the heat and discard the garlic.
Drizzle the butter over the bread cubes. Toss with your hands until the cubes are evenly coated. (Don’t worry if some crumble.)
Spread them in a single layer and sprinkle with 3/4 tsp. salt. Bake until the croutons are a deep golden-brown, 15 to 17 minutes. Let cool completely.
You can store the croutons in an air-tight container for up to 2 days or freeze for up to 3 weeks.
Source: FineCooking.com
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