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LOCATION: Recipes >> Salad Recipes >> Caesar Salad Croutons

Print this Recipe    Caesar Salad Croutons

Caesar salad croutons are made this way: Cut a day or two-old-loaf of
French or Italian bread into 1 inch cubes.

Spread them out in a single layer on a jelly roll pan. Drizzle all
over with garlic-flavored olive oil. Bake at low temperature until
they are toasted all over (just a light golden color) - stirring
around frequently. When you take them out of the oven, sprinkle them
generously with grated Parmesan cheese and mix them all around until
the cheese is stuck to the bread cubes. Let cool. Store in tight
container (I just toss them into a plastic bag and tie it shut). Use
as needed.

If you mix the cubes into your Caesar Salad just before serving (using
one big bowl for the salad) and have some leftover after the meal,
take out all the croutons before storing the left-over salad in the
fridge. Use fresh croutons on the leftovers.


Nancy.

"You're only young once, but you can be immature forever."

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