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The California Table

California Cuisine with a Coastal Vibe

January 20, 2016 By Lisa Dearen Leave a Comment

How to Make Homemade Croutons

2016-01-homemade-croutons-easy

Homemade croutons are super easy to make, and even easier if you save stale bits of bread and baguettes in your freezer. And with a savory crunch that’s light and fresh, nothing elevates your Caesar salad faster than homemade croutons.

Caesar salad became my go-to salad over the holidays and my family enjoyed it more than once during their week-long stay. Then I trotted it out for a post-Christmas potluck, and again for New Year’s Eve. This past weekend, the Caesar garnered rave reviews at a friend’s pizza night. At this point, my Casear is like my favorite pair of jeans that I’ve worn everywhere and everyone has seen, yet I can’t resist pulling them on one more time.

The secret here is my go-to store-bought low-fast dressing, Ken’s Steak House Lite Caesar. Sure, it might seem wrong to go all-out on the croutons only to use store-bought dressing, but I don’t have the first clue how to make a low-fast dressing taste as amazing as Ken’s.

So if you’re tasked with bringing a salad to your next potluck, consider giving this one a try: combine one package Romaine lettuce with 1/4-1/3 cup Ken’s Steak House Lite Caesar, shred some fresh Parmesan cheese over the top and then grind a few twists of sea salt into the mix. Toss, then toss again with these savory homemade croutons.

I guarantee you’ll be invited back for sure.

xoxolisa

 

Homemade Croutons
 
Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
These homemade croutons couldn't be easier to make, especially if you keep sliced baguettes in your freezer.
Author: Lisa Dearen
Serves: 4-6 servings
Ingredients
  • 6-10 slices stale baguette
  • Olive oil
  • Freshly ground sea salt
  • Freshly ground pepper
Instructions
  1. Preheat the oven to 400°.
  2. Chop the bread into small cubes, roughly the same size.
  3. Place the bread cubes in a large bowl, and drizzle with olive oil until coated; about 3-4 tablespoons.
  4. Season with salt and pepper.
  5. Bake for 8-10 minutes, or until lightly browned.
  6. Allow to cool before adding to salads. May also be served with soup.
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Filed Under: Breads, Salads & Sides

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