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LOCATION: Recipes >> Salad Recipes >> Caesar Croutons 01

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Caesar Salad Croutons

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 and a light golden color, stirring 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.
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.

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