Salad Croutons
August 3rd, 2007
Tons of people will probably think I am crazy for spending the extra time and effort to make my own salad croutons.
But, you know, that’s okay with me. Because I think they are crazy for spending the extra money to buy a bag of stale-tasting croutons (which probably contain trans fats) at the store when they are probably throwing away their bread heels anyway and that is basically all you need!
So, I will tell you the tale of making your own croutons and you can write me off as a wacko if you want to - I will still make them and you can keep on buying them… If you’ve read this blog much at all you will understand that if I can choose between making from scratch or buying for convenience, I will almost always make from scratch.
Steps to making croutons:
1. Save the bread heels that your children reject.
2. Freeze them.
3. When you have plenty or are ready to make croutons, thaw them out.
4. Cut into cubes with a kitchen shears or sharp knife.
5. Place onto a cookie sheet and put in a low oven - 250 degrees
6. Allow to dry completely - it might take up to an hour, keep an eye on them.
7. Combine olive oil or melted butter, seasoned salt, parsley or basil, garlic, and some Parmesan cheese. The herbs are your choice - dill is good, too.
8. Drizzle this over the dried bread crumbs, be sure each of them gets a little bit of flavoring on it.
9. Return to the low oven - 250 degrees - until lightly browned and crispy.
10. Let cool, store in your freezer, and top your salads with them.
Enjoy!
Warning – Strange but true: A hungry husband sometimes causes homemade croutons to disappear. The presence of a salad is not necessary for this phenomenon to occur.
Entry Filed under: Bread, Condiments, Italian, Leftovers, Recipes, Side Dishes, appetizers, salads
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