Skip the box of processed croutons loaded with “natural flavor”. These are far more satisfying and simple as sea salt. A great way to use stale bread too! Here’s a simple salad and dressing to cradle the croutons.

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Basic Croutons, with Boston Lettuce Salad


  • Croutons:
  • White country or Multi-grain bread – About 3 cups white country bread or multi-grain cut into cubes, or any bread for that matter (even better if it’s a few days old)
  • Olive oil – 3 tablespoons olive oil, or enough to coat the the bread
  • Oregano – 1 tablespoon, dried
  • Sea salt – 1/2 teaspoon
  • Salad:
  • Boston lettuce – 1 head Boston lettuce, rinsed and coarsely chopped
  • Parsley leaves – About 1 cup parsley leaves, stripped off the stem
  • Almonds – 1/3 cup chopped almonds, toasted
  • Herb goat cheese – A big slice or crumbles of herb goat cheese
  • Dressing:
  • Sun-dried tomato olive oil – 2 tablespoons sun-dried tomato olive oil
  • Lemon juice – 1 tablespoon freshly squeezed lemon juice
  • Dijon mustard – 1 teaspoon
  • Oregano – 1/2 teaspoon, dried
  • Sea salt – Sea salt to taste
  • Black pepper – Freshly ground black pepper to taste


  1. Croutons: Preheat the oven to 350. In a bowl, mix together the olive oil, oregano and sea salt. Add the croutons and toss until nicely coated. Transfer to a baking sheet and spread out evenly. Bake for about 15 minutes, or until lightly toasted. Remove from oven and set aside to cool.
  2. Salad: In the same bowl that you mixed the croutons, add salad ingredients and mix.
  3. Dressing: Mix dressing ingredients in a bowl and whisk with a fork or whisk. Pour over salad and toss. Add croutons on top! Easy peasy.
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