Caesar salad croutons

READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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