Salad Croutons Recipes

CAESAR SALAD CROUTONS

Steps:

• Combine garlic and oil in a small saucepan. Simmer until cloves are a light gold color, about 15 minutes. Pour oil through a fine sieve, squeeze all juice from cloves, and then discard the solids. Set garlic oil aside.
• Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet.
• Arrange bread cubes in a single layer on baking sheet. Bake, turning bread cubes periodically, until lightly browned, about 20 minutes.
• In a large, non-stick skillet, melt 1/3 cup ghee with 1/3 cup garlic oil over medium heat. Cook toasted bread cubes in batches until light to medium golden brown, turning frequently. Add more ghee and garlic oil as needed. Turn out into basket lined with paper towels, and drain for about 20 minutes.

SALAD CROUTONS

Steps:

• Pour the oil into an 8-in. square baking pan; add garlic. Bake at 325° until garlic is lightly browned, about 3-4 minutes. Add bread and onion salt; stir to coat. Bake 10-12 minutes longer or until the bread is lightly browned, stirring frequently. Store in an airtight container.

SALAD CROUTONS

Steps:

• Pre heat oven to 350.
• Cube bread into bite sized pieces.
• Place into a 9x13 cake pan.
• Spritz with oil.
• Sprinkle garlic powder and Lawry's over the croutons and toss well.
• Place into oven and bake for 10 minutes. Remove from oven, toss, spritz again and sprinkle with more garlic powder and salt if desired.
• Return to oven. Bake for another 10 minutes or until croutons are 'dried' and browned. Remove from oven and allow to cool.
• Store in an air tight container or large Zip style bag.

HOW TO MAKE CROUTONS

Steps:

• For oven method croutons:Preheat the oven to 375º F.In a large bowl, combine the bread, olive oil, parmesan cheese, garlic powder, salt, and pepper. Toss well to distribute the ingredients.Spread the bread cubes out on a sheet pan, giving them plenty of space in between. Bake the bread cubes for about 10 minutes, or until slightly golden brown and crisp. Keep in mind that the staler and older the bread, the quicker it will brown, so color is a good indication of when it's done.Remove the croutons from the oven, and enjoy!For skillet method croutons:Melt the butter in a large skillet over medium heat. Add the torn bread pieces to the pan, and sprinkle with the dried thyme. Let the bread cubes sit in the pan for a few minutes until golden brown on at least one side, then you can give it a stir. Keep cooking for a total of about 10 minutes, until the croutons are golden and crisp. Enjoy!Storage: Croutons will keep in an airtight container for a couple days at room temperature. Make sure the croutons are completely cool before storing.Note: Recommended bread for croutons are any of the crusty loaf varieties, like sourdough, ciabatta, boule, etc.

CROUTON SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the bread on a baking sheet, drizzle with olive oil and bake for 12 to 15 minutes until toasted. Set aside to cool.
• In a medium salad bowl, mix together the cooled croutons, arugula, and pine nuts. Add the Citrus-Herb Sauce. Toss well until all ingredients are coated. Season with salt and pepper, to taste. Serve immediately.
• *Cook's Note: You can also use olive bread or any plain rustic loaf in place of the rosemary bread.

ITALIAN SALAD CROUTONS

Steps:

• In a large bowl, combine the butter, Italian seasoning and garlic powder. Add bread cubes and toss to coat. Arrange in a single layer on an ungreased baking sheet. , Bake at 325° for 15-20 minutes or until lightly browned, stirring occasionally.

CITRUS AND GREENS SALAD WITH WONTON CROUTONS

Steps:

• Grate a teaspoon of zest from the orange and set aside in a small bowl.
• To make the citrus supremes: Using a paring knife, cut off 1/2-inch from both ends of the orange and grapefruit and stand them upright so they sit flat on the cutting board. Make downward cuts, following the contour of the fruit, to remove the entire pith and peel. Hold the orange in your hand over the bowl with the zest (to catch the juice) and carefully slice between the membranes to remove the segments. Squeeze the orange remnants to release the remaining juice. Place the orange supremes in a separate bowl and set aside. Repeat with the grapefruit, adding the juices to the zest bowl for a total of about 3 tablespoons juice. Set aside the orange and grapefruit supremes.
• To make the salad dressing: Into the bowl with the reserved citrus juice and zest, add the mustard, vinegar, honey, 1/2 teaspoon salt and several grinds black pepper. Whisk in the olive oil.
• Place the kale in a large serving bowl. Add the onions and drizzle with the dressing. Toss to coat. Season with salt if needed. Top with the citrus supremes, sesame seeds and Wontons. Drizzle with more dressing, as needed. Serve immediately.
• Heat about 2 inches neutral oil in a large saucepan to 365 degrees F and fill a small bowl with water. Set a wire rack over a baking sheet and set aside.
• Combine the goat cheese, chives, honey, a pinch of salt and several grinds of pepper in a small bowl. Mash with a spoon to combine.
• To form the wontons: Lay out the wonton wrappers and add 1 teaspoon filling to the center of each. To seal, dip your finger in the water and wet the perimeter of the wrapper. With your thumb and forefinger, fold 2 opposite corners of the wrapper in half and then bring them together to meet in the middle. Pinch to seal. Repeat with the remaining 2 opposite corners to create a four-cornered star.
• Add half of the wontons to the oil and fry, turning occasionally, until crisp and deep golden, 2 to 3 minutes. Drain on the wire rack. Season with salt. Repeat with the second batch of wontons.