Friday, May 14, 2010
All you need is some bread. Fresh bread works fine, but we like to use stale leftover heels. By stale we mean anything from two days old to rock-hard. Any type of bread will do. White bread, wheat bread, pita bread—anything nonsweet works (though if you want cinnamon-raisin croutons in your caesar salad, go for it).
Cut or tear the bread to the desired size. For salads, we like roughly one-inch cubes that will stand up to crunchy greens and a strong dressing.
Put a skillet on medium high heat and add a little olive oil. You don't need much, just a couple of tablespoons for about two cups of croutons. Once the oil is hot, toss in your bread and, using two spoons, keep tossing it to spread around the oil. Then let it cook, tossing again every few minutes to avoid scorching.
When the cubes are beginning to brown, add salt, pepper, and anything else you like. Chopped garlic is good. So are thyme or sage—dried or fresh. Last night we put smoked paprika on whole-wheat pita croutons, and it tasted great. Let the croutons cook for a few more minutes, until they are golden. That's it.
Leftover croutons will last a couple of days, but we've found that we rarely have leftovers.