Download PDF

This carb-crazy lady’s favorite part of the salad are the croutons. I’m not talking about the wimpy cubes you get on the dollar salads, either. I am talking about full-flavor, take up the whole fork, real croutons. But, honestly, nice croutons can be a costly part of your salad. Not these babies! And as a bonus, these incredibly quick croutons¬†do not require preheating your oven! (I love recipes that do not require thinking ahead!)

Time: Less than five minutes

Yield: 1 cup of croutons

Ingredients:

1 Lg Slice of Day-Old Bread (about 1 C of bread cubes)
1 Tablespoon Extra Virgin Olive Oil
1/4 Teaspoon Seasoned Salt

 

Directions:

1. Slice your day-old bread into “crouton-sized” cubes. Part of the convenience of living in Ethiopia is that I never have to use day-old bread. Because there are no preservatives in the bread, my bread is already stale. It might not be the best for sandwich bread, but it is awfully convenient when I want to make stuffing or French toast.

IMG_0261

 

 

IMG_0262

 

 

2. Sautee your bread cubes over high heat for about 45 seconds, longer if you are substituting fresh bread for day-old bread. (We all cheat sometimes, I guess.) You want your bread to be toasty, but not browned.

 

 

IMG_0263

 

3. Drizzle your olive oil and seasoned salt over your bread cubes and toss to coat.

 

IMG_0265

 

 

4. Toast for three to four minutes longer, stirring often to prevent over browning.

photo 2

 

I would provide storing information, but I honestly have never had left overs in order to store them! My family loves them!

2