We have been madly craving winter salads - our current favorite is a complex blend of fennel, cabbage, chickpeas, chicken, roasted almonds and dates. Dark winter greens, crunchy root vegetables, and bright pink shallots are just a few of the elements that also go well in winter salads. Another element we love is homemade croutons. They are so easy to make and much more delicious than the storebought variety.
Here's a simple formula for croutons that can easily be mixed up if you want something different. Try dark wheat bread instead, or rye. Use lots of sage or rosemary, or substitute a spice like cumin or coriander. This is just a template.
DIY Croutons
about 4 cups, depending on bread size
1 small loaf of day-old French bread, or a baguette
1 tablespoon butter
2 tablespoons olive oil
Handful of herbs, chopped
Chunky salt
Heat the oven to 325°F. Cut the bread into chunks about 1-inch across. Spread over a large, heavy baking sheet.
Heat the butter and olive oil in a small pan over medium heat until warm, then add the herbs and cook for about a minute or until they are soft and fragrant. Pour over the bread chunks, toss evenly and sprinkle with chunky salt.
Bake at 325°F for 15-20 minutes, depending on the size of the bread chunks. Stir frequently with a spatula and remove when they are golden on all sides. Store in an airtight container.
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I think croutons are one of the things people should always make instead of buy--quick and easy, and great with salads or soups. Plus, those premade croutons in markets are a hazard to my teeth!
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I would love recipes for some of your hearty winter salads!!
view Eliza's profile
i pan fry the croutons in a non stick pan when i'm running low on time
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