Caesar salad croutons
"A fine caesar salad deserves superior croutons. The basic approach is Julia Childs, the embellishments are mine. drain them well."
photo by Food.com
- Ready In:
- 50mins
- Ingredients:
- 4
- Yields:
-
120 croutons
- Serves:
- 12
ingredients
- 1⁄2 head garlic, peeled
- 1 cup extra virgin olive oil
- 3⁄4 lb loaf sourdough bread, cubed
- 1 cup ghee
directions
- 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.
- Note: For other uses- garden salad, soup, etcetera- you can add dried herbs of your choice, but if you do, don't use them with a Caesar salad -- too many flavour contrasts.
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Reviews
-
The objective of this recipe is to make croutons with the perfect flavour and texture. Firm but NOT hard. Flavourful, but NOT saturated. 20 minutes draining has been shown. I sometimes have allowed them to drain overnight, by which time there is precious little oil or Ghee left. just the flavour and texture.
