Last week I shared with you my Roasted Vegetable Salad with Honey Citrus Dressing, and promised to post the recipe days later for my homemade croutons.
Sorry for the delay. As some of you may know, I bought a new bike for my birthday. For years I’ve been riding a hybrid, and I finally broke down and purchased a road bike. The tires are much thinner, so to gain momentum and speed, I opted to try out clip-on pedals vs. regular pedals with gages, like I had on my hybrid. With clip-on pedals you wear special shoes, and have to be cognizant to unclip prior to coming to a stop.
Well, I was coming to an intersection at the park on Saturday, there were no cars in sight, so I decided to right through. Unfortunately, the person I was riding with had stopped….I slowed down, not realizing there was a slight incline at the intersection. Without even a split second time to think, my bike halted, and over to the right I fell, feet locked into the pedals.
It seemed like an easy fall and I felt silly. However, when I went to get up I couldn’t put any pressure on my right hand or arm. I managed to ride home for the next 30 minutes, carefully – that was Saturday. Today my arm is still in a lot of pain, and so black and blue that I’ve decided it’s time to get an x-ray. Hence, the reason this post wasn’t up sooner.
Homemade croutons are simple to prepare, and make a world of difference in the outcome of your salads. This recipe is very basic, however, if you’d like to add in some herbs then go ahead. That’s the best part about being the cook – you have total control.
Here’s my recipe for homemade croutons, I think you’ll enjoy them.
- 2 tablespoons extra virgin olive oil
- 2 tablespoons grated Parmigiano-Reggiano cheese
- Italian bread, (day old preferred but not necessary) crusts removed, cut into ¾ inch cubes
- Place loaf of bread on a cutting surface.
- Cut away the crust from the entire loaf and set aside for another use or eat it.
- Slice crustless bread into 3/4 inch cubes
- Blend 2 tablespoons of olive oil with cheese in a large mixing bowl.
- Coat the bread in this mixture
- Spread coated bread cubes out in a single layer on a baking sheet.
- Bake the croutons until lightly golden, 10-12 minutes, tossing occasionally to cook all sides. The bread should be lightly crispy on the outside but still soft on the inside. Set aside to cool.