These are the lightest crispiest croutons we've ever had and we love them!! They are so great on toss salad or soup.
Cut one loaf French bread into 1/2-inch slices and then in 3/4-inch cubes. Melt 1/2 to 3/4 cup butter. Stir in 1/4 t. garlic powder. Toss with bread cubes until bread is evenly coated. Spread on shallow baking pan. Bake at 300 for 15-20 minutes, stirring occasionally, until bread cubes are dry and crisp.
Another salad tip I recently learned from a friend in town who used to work at Juniper Restaurant is to soak a cored head of lettuce in a bowl of ice water for 10 minutes before draining and serving in a salad. The cold water keeps the lettuce fresh and crisp. It's amazing!
2 comments:
I totally love croutons. I bet homemade ones would be grand. And that lettuce trick is a great one.
These sound perfect. Is the Juniper the restaurant in Logan that burned down? Or did it just have a fire and is ok?
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