I think homemade croutons can make a salad 100% better. This Caesar crouton recipe will help you take your salad to the next level. I have the problem of just sitting and eating the croutons before I even toss them in the salad.
These croutons are great on a variety of salads, but add that special touch to your Caesar salad. You can also adjust some of the flavors with paprika, red pepper flakes, Italian herbs, onion powder, or parsley to enhance other salads.
Homemade Pan-Fried Caesar Croutons
4 cups day old french or Itaian crusty bread, cubed into 1/2 inch squares (this is about 1/2 large loaf)
cooking spray
2 Tbsp olive oil
1/4 tsp garlic salt
1/2 Tbsp grated parmesan
1/4 tsp basil
1/4 tsp oregano
parsley (optional)
Cube bread and spray with cookie spray. Heat 2 Tbsp olive oil on med-high heat. Don’t heat to the point of smoking. Olive oil loses its flavor, health benefits, and takes on a burnt flavor once it smokes.
Once warm, add the croutons, tossing them in oil. Turn down the heat to low.
Add the garlic salt, parmesan, and herbs of your choice. I like the sweet flavor of basil, but that’s totally up to you. Toss it all together. Add extra olive oil if the croutons look dry.
Cook it on low, tossing occasionally, until golden brown. Remove from heat and allow to sit until ready for use. I like to make these ahead of time, so they have time to sit for a bit.
*Note: The morning of, you can cut up your fresh loaf and let it sit out in the open air all day if your bread is newer.
