Food Tip – The best croutons for your summer salads!

home-made croutons

Add a kick to your salads with home-made croutons – and it’s so easy.

I love crunchy carbs, don’t you? The specific carb that’s on my mind right now are croutons. Okay – so not exactly health food. I think of home-made croutons as a sort of “love food” – for the love of cooking and entertaining friends. They can be used so many different ways – perfect for topping salads and crumbled over grilled asparagus just to name a few.

Diving back to my restaurant days, croutons originate from France, early 19th Century, when an unknown chef had an idea to put small pieces of toasted bread crust into food. It was such a great idea that fragments of croûte (crust) found its way into all sorts of recipes, and eventually salads.

Now, of course, we can buy croutons in all shapes and sizes; ready and prepared for soups, salads, or whatever. Some are okay, but the best is home-made. I picked up a recipe from my favorite magazine and website, Bon Appetit. I loved it so much that I recreated the recipe in this video.

A friend of mine uses this recipe for her fried chicken breadcrumb spice mix. Not exactly health food either, but that’s a recipe that defines “love food.” I showed this recipe to another friend who loves to snack on them with a glass of red wine on “down time” nights when she binges on her favorite streaming video programs. To each her own, right?

The recipe indeed starts off simple enough, with a loaf of day old bread from your favorite baker. I love the Röckenwagner Farmer’s Market brand. It’s where I can find my favorite loaf of bread – rosemary olive oil. But your bread can be anything – a pure sourdough, a French loaf – it doesn’t matter.

Next step, preheat your oven to 375°F.

Take your loaf of day-old bread and trim off the crust all the way around. You don’t have to be careful with the trimming, because after you’re done, you’re going to take the whole loaf and tear it into irregular, jagged pieces. The pieces should be about the size of your thumb leaving behind plenty of nooks and crannies.

In a single layer on a baking sheet, pour a few glugs of good extra virgin olive oil over your pieces of bread. I’m a little particular about my olive oil – I wrote a whole explanation you may want to read. In this case, I use Terra di Brisighella that I brought back from Italy. It’s real Italian, extra virgin and has an excellent taste.  But, as long as it’s good olive oil and you like the taste it’s the perfect one for your recipe.

Sprinkle salt generously. I use sea salt because it’s not as salty tasting as table salt. It’s perfect for this kind of preparation.

Next, squeeze all of the pieces of bread with your hands to help them absorb the olive oil and salt. Then spread the pieces out again.

Slip the baking sheet into the oven for about 10 minutes.  Watch the oven (not all ovens heat the same) and make sure you take them out before they burn!

Then enjoy some tasty croutons, made by your own hands!

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