Croutons: The Overlooked Salad Topping

They come in fancy little boxes at the grocery store. One could pay up to $6 for such boxes full of stale bread with seasoning on top. Recently, we made our own croutons:

 We started by cutting a (thawed) frozen gluten-free baggette into bite size cubes.  Then we chopped up some herbs from the garden: Rosemary, parsley, chives, thyme, oregano, and marjorum. Toss the herbs into the bowl with the bread in it.  Add plenty of salt, pepper, and paprika. Drizzle a little bit of canola oil and extra virgin olive oil onto the whole mixture. Then roll up your sleeves and mix it up with your hands, making sure to coat evenly with oil and seasoning. Bake in glass baking dish or cookie pan at 350 degrees for approximately 35-45 minutes, stirring it up once or twice as it’s cooking. The texture will tell you when the croutons are done. Taste one: if it’s crunchy and sizzling, it’s done! If it’s chewy or crumbly, it needs more time in the oven. Cool them and store in an air tight container in the pantry for a week or two.

Every salad needs a good crunchy topping. Try making your own croutons at least once.

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4 Responses to Croutons: The Overlooked Salad Topping

  1. Nick says:

    Nice information and facts! I have been seeking for anything such as this for some time currently. Thank you!

  2. Jon B says:

    I am a big crouton fan. When I was a kid I had a job as a busboy and the cooks would make croutons out of the leftover bread-basket bread that customers didn’t eat. I’m not sure that is legal, but the croutons were delicious.

  3. Grandma Simone says:

    Don’t tell everyone but I have always thought that the croutons were the best part of the salad. Your recipe sounds delicious and you described the steps very clearly. Thanks, Dillon.
    Love, Grandma

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