Crouton for Salad and Soup Recipe

 

Making croutons for salads, besides giving them a rich crunchy taste, it is also a good way to use the stale bread. In addition, once they are done last almost perfect for a while. You can add them to the salad for the tomorrow and also you can save some for the salad within several days. But it does not stop there. They also allow for lots of variations, depending on the spices you put on them. That way, you can use them to enhance any flavor in the salad. Choices are endless: from the classic bread with olive oil, garlic, parsley, rosemary … or even with a touch of tomato and oregano. In this post, you’ll find how to make them with garlic, as it’s the one I like most. However, you are welcome to experiment.

When you change your country and spend some time living in the new one, you also note changes on some of your habits which, by accident or not, you assimilate to get used to the new environment. An example : getting used to cook with some ingredients that you never had through before, mostly because here in the new place where you live they are quite common. That’s what happens to me in France with the croutons, among others.  Here croutons are quite often put in salads and they come always with soups or veloutés.

Crouton for Salad and Soup Recipe

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Serves: 4 Time: 20 m Difficulty: Easy

Ingredients

• 1/4 pan, chopped
• 2 tablespoons olive oil
• 2 garlic cloves, peeled

Directions

1. Preheat the oven grill.
2. Heat the oil in a pan over medium heat.
3. Crush the garlic in a mortar and pour it into the pan. Brown the garlic just a little (1 minute, not much more).
4. Add the bread and stir to soak it well in the oil.
5. Brown the bread for a few minutes.
6. If the pan is not ovenproof, change the bread to a suitable baking pan.
7. Grill the bread for about 10 minutes, stirring occasionally, until it becomes uniformly golden and brown, as you like.
8. And that’s it.

HINTS, TIPS AND OTHER SUGGESTIONS

• You can use the spice you prefer into the oil just before adding the bread.
• You can use any kind of aromatic oils, like rosemary oil, garlic, chili, with bay leaves… One that I like a lot: the oil from marinating dried tomatoes.

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