This is one of the easiest recipes. That’s probably why it is so good. We use these croutons with our Famous Mr. Marco’s Caesar salad and whenever we need croutons for any other salad.
Store bought croutons tend to be too crunchy and most are way too big. I don’t understand why they make them so large. Croutons are supposed to add to the salad, not dominate it.
Typically we use leftover bread that we save in the freezer until we’re ready to make these. We prefer using rolls with all the crust removed, or Italian bread without the crust. But this is a personal preference, You can use any type of bread, with or without the crust. It just cannot be too fresh.
Ingredients.
- Two large torpedo rolls with all the crust cut off
- 1/4 to 1/2 Cup extra virgin olive oil
- Lots of Kosher salt and freshly ground black pepper
(Seriously, no other spices are needed but the salt should be Kosher and the pepper should be freshly ground)
Directions:
Cut the bread into 1/2 inch squares.
Heat a large frying pan, preferably a cast iron one, to medium-low to medium. Toss in the bread so it is in one layer in the pan. You may need to do in a couple batches (I usually cook just enough to cover my pan).
Drizzle on the olive oil and sprinkle with salt and pepper. Toss them and repeat. Try to get a little oil on every bread. Be generous with the oil, salt and pepper. It may seem quite a bit at first, but remember, you will only be eating a few of these on top of your salad.
Cook slowly, tossing frequently until all breads are browned and crunchy.
