CRISPY CROUTON SALAD
Nothing says "summer" at our house like this unique salad! It's also a great way to use up fresh basil and tomatoes from the garden. I've brought it to many women's luncheons at church, and it's still a much-requested favorite. --LaNae Sanchez, Canyon Country, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place bread cubes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 6-8 minutes or until golden brown, stirring twice. Cool., In a large bowl, combine the tomatoes, mozzarella, yellow pepper and basil. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper. Pour over salad and toss to coat. Sprinkle with croutons.
Nutrition Facts : Calories 205 calories, Fat 15g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 194mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
SPRING SALAD WITH CRISPY CHICKEN AND BACONY CROUTONS
Steps:
- Arrange a rack in center of oven; preheat to 475ºF. Pat chicken dry with paper towels. Using kitchen shears, remove bones, keeping skin and flesh intact; discard bones. Season chicken all over with 1/2 tsp. salt and 1/4 tsp. pepper.
- Heat a medium cast-iron or heavy ovenproof skillet over medium-high until hot but not smoking. Sear chicken skin side down, undisturbed, 2 minutes. Continue to cook, turning occasionally, until fat renders and skin is golden brown, 4-6 minutes more. Transfer chicken to a plate. Carefully pour off all but 2 tsp. fat and wipe off any fat that drips onto side or bottom of skillet. Return chicken to skillet skin side up. Transfer to oven and roast chicken, tenting skillet with foil if skin becomes too dark halfway through, until skin crisps and meat is cooked through, 8-12 minutes.
- Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until just crispy, 4-5 minutes. Using a slotted spoon, transfer bacon to a large heatproof bowl. Pour off all but 2 Tbsp. fat. Heat fat in skillet over medium. Add bread in an even layer, season with a pinch of salt and pepper, and cook, turning pieces occasionally, until golden brown and crisp, 3-4 minutes. Remove from heat; add 1 Tbsp. vinegar and toss until absorbed. Let cool a few minutes, then taste and season with more salt and pepper, if needed. Transfer croutons to bowl with bacon.
- Remove chicken from oven and transfer to a plate; reserve skillet with fat and pan drippings. Let chicken cool 5-10 minutes, then cut into 1" pieces.
- Cook shallot, peas, 1/8 tsp. salt, and 1/8 tsp. pepper in reserved skillet over medium-low heat, stirring, until shallots are softened and peas are cooked, about 3 minutes. Remove from heat; stir in oil and remaining 2 Tbsp. vinegar (mixture will bubble) with a heatproof spatula. (If you want to ensure bright green peas, cook them separately in a small saucepan of boiling water or in the microwave and sprinkle over top of salad after plating.)
- Add escarole, fennel, and radishes to bowl with bacon and croutons. Pour warm dressing over. Toss to combine and slightly wilt greens.
- Mound salad among plates; nestle in chicken pieces. Top with mint. Serve immediately.
CAESAR SALAD CROUTONS
A fine Caesar salad is only as good as it's croutons.
Provided by Ronald
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 30m
Yield 12
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 402 calories, Carbohydrate 16.6 g, Cholesterol 43.7 mg, Fat 36.2 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 13.3 g, Sodium 182.7 mg, Sugar 0.7 g
CAESAR SALAD WITH CRUNCHY CROUTONS
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the croutons:
- Heat the oven to 350 degrees F.
- Hand-tear the bread into small pieces and put them into a bowl. Add the olive oil, Parmesan, and thyme leaves; season with salt and pepper. Mix this well to combine all the flavors. Spread the cubes out onto a baking sheet and bake until they are golden brown, about 15 minutes. Let them cool before tossing them onto the salad.
- Make the dressing: Put the anchovies, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan and a couple of grinds of black pepper. Season, to taste, with salt and set aside. (Refrigerate the dressing if you will not be using it right away.)
- Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add the croutons and some extra Parmesan and toss the salad well. Serve immediately.
DECLANS SALAD WITH CRUSTY CROUTONS
Provided by Food Network
Number Of Ingredients 4
Steps:
- Wash salad by immersing in a sinkful of cold water and swirling around. Lift greens out of sink into salad spinner or clean cotton pillowcase and spin like crazy. Fun for the whole family. Toss salad greens gently with olive oil in a large wooden bowl. Sprinkle on lemon juice and toss again. Finally, season to taste with salt and freshly ground pepper, toss again, and serve. Eat with your fingers.
SALAD WITH CRISP CROUTONS
Make and share this Salad With Crisp Croutons recipe from Food.com.
Provided by ClipCreativeAndPR
Categories Lunch/Snacks
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the vegetables and salad together then season with olive oil, balsamic vinegar salt, pepper then mix in the crisps.
Nutrition Facts : Calories 490.9, Fat 38.9, SaturatedFat 17.9, Cholesterol 78.9, Sodium 484.1, Carbohydrate 16.8, Fiber 2.9, Sugar 8.4, Protein 21.8
CLASSIC CAESAR SALAD WITH HOMEMADE CROUTONS
This homemade Caesar salad is loaded with flavor! Cold, crunchy romaine lettuce and golden brown, toasted croutons are tossed in a briny, rich dressing, delivering a restaurant-quality meal in the comfort of your home. Serve as a side salad alongside lasagna or grilled steak and potatoes, or add a protein such as grilled salmon, chicken, or shrimp and make it a main dish.
Provided by NicoleMcmom
Categories Caesar Salad
Time 40m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
- Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
- Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
- When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
- Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 26 g, Cholesterol 55.9 mg, Fat 31.3 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 998.1 mg
CANADIAN LIVING CAESAR SALAD WITH CRUNCHY CROUTONS
This is a delicious salad with crisp romaine lettuce and a creamy dressing and croutons. My family and my favourite caesar salad. http://www.canadianliving.com/food/
Provided by I_love2nurse in Can
Categories Salad Dressings
Time 10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl whisk together oil, mayonnaise, cheese, vinegar, mustard, anchovy paste, garlic, pepper, and Worcestershire sauce.
- Meanwhile cook bacon and tear lettuce into bite size pieces to make about 10 cups. Place in large bowl. Add bacon, cheese, croutons, and dressing and toss well to combine.
- Enjoy.
Nutrition Facts : Calories 115.2, Fat 10.6, SaturatedFat 2.5, Cholesterol 10.2, Sodium 205.9, Carbohydrate 2.6, Fiber 1.2, Sugar 0.9, Protein 3
ITALIAN SALAD CROUTONS
"These crisp buttery croutons are so good," comments Ellen Benninger of Greenville, Pennsylvania. "I don't know where I got the recipe, but I've been using it for more than 10 years." Toss the croutons in a salad, garnish a bowl of soup with them or sprinkle them on top of a creamy casserole.
Provided by Taste of Home
Time 25m
Yield about 2 cups.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the butter, Italian seasoning and garlic powder. Add bread cubes and toss to coat. Arrange in a single layer on an ungreased baking sheet. , Bake at 325° for 15-20 minutes or until lightly browned, stirring occasionally.
Nutrition Facts : Calories 46 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 73mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CAPTAIN'S SALAD WITH CRISPY CROUTONS
Number Of Ingredients 14
Steps:
- 1. In small saucepan, combine cornstarch and broth. Cook mixture over medium heat, stirring constantly, until boiling. Remove from heat. Stir in spices, vinegar, oil and honey, blending well. Set aside.2. Cook KELLOGG'S Stuffing Mix in margarine, over medium, until crisp and lightly browned, stirring constantly. Cool completely. 3. In large mixing bowl. combine lettuce, spinach and onions. Just before serving, toss together greens, dressing and tomatoes. Divide evenly into serving bowls or plates and sprinkle with stuffing mix. Serve immediately.
Nutrition Facts : Nutritional Facts Serves
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