Salad Basics: Fresh Garlic Croutons

To be honest, I was never much into croutons, those boxed salty cubes tasting of bouillon and cardboard.  But all must come to an end.  When Eddie and I first started dating, he surprised me with with a sunset dinner at Gasworks Park.  Grilled chicken skewers, wine and a  big Caesar salad.  It wasn’t just Caesar salad, it’s his family recipe, homemade (everything) salad, that takes hours to prepare.  Remember when I said he likes processes?  Yes, even salad is an event in his family.  And bless their hard work.  The croutons are simple and wonderful, made by toasting fresh bread in homemade garlic olive oil.  I’m working on Eddie to get the Caesar recipe, but in the meantime, top your next salad or soup with these crunchy-on-the-outside chewy-on-the-inside bits of comfort.

Use the toasted garlic for dressing or smear on crostini.
Serves 2:
4 slices crusty bread
1 tablespoon extra virgin olive oil
2 cloves garlic, smashed
1/8 teaspoon salt
Slice bread into 1×1 inch bites; heat olive oil over low heat in a skillet and fry garlic pieces until brown, about 3 minutes.  Remove garlic from oil; add bread, toast until lightly browned, about 7 minutes.  Sprinkle with salt and serve in your favorite salad.

Keywords: Gasworks Park, croutons, Caesar salad 


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