Preparation for Croutons for Thanksgiving Caesar Salad

[The System]

Preparation for Croutons for Thanksgiving Caesar Salad
Posted on 2011-11-10 00:31:49

Preheat oven to 425 F. the rack inside the oven should be in the middle slot.

Ingredients

1 baguette, a day old is best, cut into cubes the croutons can be made a day in advanced, allowed to cool then stored in an airtight container. But if you can time your salad preparation just right this salad is best with the still warm baked croutons.
4 tablespoons olive oil
1 teaspoon dry oregano
1 teaspoon dry basil
1 teaspoon dry rosemary
½ teaspoon finely diced garlic
1 teaspoon sea salt
Slight pinch of sugar

Chop the baguettes into large cube size pieces and set aside (Make sure to keep the crumbs from the cutting board to add then later to the salad).

Next add the olive oil, basil, oregano, rosemary, salt and sugar into a large mixing bowl and mix until well blended. Â*Then add the fresh croutons until well coated.

Next spread the baguette cubes out over a large baking sheet. Bake for 10 minutes until the tops are lightly browned. Keep your eye on the croutons and remove when they are golden brown and allow to cool. These can be served after cooling or stored in an airtight container and can keep for 7 days.

 

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[Mrs P]

nice, home made croutons are so simple to make, & taste so much better