Prep 20 mins
Cook 30 mins
A fine caesar salad deserves superior croutons. The basic approach is Julia Childs, the embellishments are mine. drain them well.
- Combine garlic and oil in a small saucepan.
- Simmer until cloves are a light gold color, about 15 minutes.
- Pour oil through a fine sieve, squeeze all juice from cloves, and then discard the solids.
- Set garlic oil aside.
- Preheat oven to 300 degrees F (150 degrees C).
- Lightly oil a baking sheet.
- Arrange bread cubes in a single layer on baking sheet.
- Bake, turning bread cubes periodically, until lightly browned, about 20 minutes.
- In a large, non-stick skillet, melt 1/3 cup ghee with 1/3 cup garlic oil over medium heat.
- Cook toasted bread cubes in batches until light to medium golden brown, turning frequently.
- Add more ghee and garlic oil as needed.
- Turn out into basket lined with paper towels, and drain for about 20 minutes.
- Note: For other uses- garden salad, soup, etcetera- you can add dried herbs of your choice, but if you do, don't use them with a Caesar salad -- too many flavour contrasts.
The objective of this recipe is to make croutons with the perfect flavour and texture. Firm but NOT hard. Flavourful, but NOT saturated. 20 minutes draining has been shown. I sometimes have allowed them to drain overnight, by which time there is precious little oil or Ghee left. just the flavour and texture.