WHIP UP YOUR OWN CROUTONS:
Making your own salad croutons is simple-all it takes are a few slices of day-old (older) bread. Homemade croutons are much fresher and more flovorful than the package kind. They accent many types of salads. Once you have tasted the following, you will never again spend money on storebought croutons. Any croutons that aren't used within a day or two should be stored in a cool place in an opaque, airtight container. They can also be frozen.
For Garlic Croutons: Cut crusts from 5 slices firm white bread or 6 slices French bread. Dice bread into 1/2-inch cubes. In a large frying pan over medium heat, heat 2 tablespoons each butter or margarine and olive oil or vegetable oil. Mix in 1 clove garlic (minced or pressed). Add bread cubes, stirring until well coated with butter mixture. Transfer bread cubes to a rimmed baking sheet and spread in single layer. Bake in a 300* oven until lightly browned and crisp. cool. Makes about 2 cups.
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