Ingredients Jump to Instructions ↓

  1. Caesar Salad Croutons

  2. Cut a day or two-old-loaf of French or Italian bread into 1 inch

  3. cubes. Spread them out in a single layer on a jelly roll pan. Drizzle

  4. all over with garlic-flavored olive oil. Bake at low temperature

  5. until they are toasted and a light golden color, stirring frequently.

  6. When you take them out of the oven, sprinkle them generously with

  7. grated Parmesan cheese and mix them all around until the cheese is

  8. stuck to the bread cubes. Let cool. Store in tight container.

  9. Use as needed.

  10. If you mix the cubes into your Caesar Salad just before serving

  11. (using one big bowl for the salad) and have some leftover after

  12. the meal, take out all the croutons before storing the left-over

  13. salad in the fridge. Use fresh croutons on the leftovers.


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