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.
Basic Croutons, with Boston Lettuce Salad
- 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
- 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
- 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
- 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.
- Salad: In the same bowl that you mixed the croutons, add salad ingredients and mix.
- 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.