Homemade Croutons
INGREDIENTS; Bread - day or two old, and the crustier the better (Like a loaf of French or Italian bread, or sourdough, approximately 4 cups once cubed) 1/ 4 cup olive oil salt minced garlic, to taste (I like mine very garlicky, so I usually use 4 cloves) dried parlsey (alternatively, I have also used dill or fresh diced tarragon for different flavors) PREPARATION: 1. Preheat the oven to 350 degrees, and line a baking sheet with parchment paper. 2. Cut the bread into equal sized cubes - 1/2 inch to 3/4 inch in size. Place them on the parchment paper. 3. Mix the garlic and the olive oil, and drizzle over the cubed bread. 4. Use your hands to mix and make sure the cubes are coated evenly with the olive oil. 5. Cook for 10 minutes, longer if you like them crispier. 6. Sprinkle with the fresh parsley when you remove them from the oven as they start to cool. Another easy salad dressing to add to your repertoire is this Apple Cider Vinegar Vinaigrette that I discovered on IG from @healingwithahopefulheart. This is another easy one, but instead of shaking it in a jar, she recommends using an immersion blender until its emulsified. This one can be stored in the fridge in an airtight jar for up to a week.
Apple Cider Vinegar Vinaigrette INGREDIENTS: 2-3 Tbsp apple cider vinegar 1/3 cup olive oil 1-2 tsp Dijon mustard 1-2 cloves of garlic, minced 1/2 tsp each: dried basil, driedoregano, dried parsley 1 tsp raw honey salt & pepper to taste PREPARATION: Place all of the ingredients into a tall jar. Use an immersion blender until it is smooth and emulsified. Can be stored in the fridge in an airtight jar for up to a week.  I like very simple, healthy salad dressings. If I am going to move beyond just oil and vinegar, then I will either make Giada’s Go-To Vinaigrette (which is also here on the blog) or I use this recipe for a French Vinaigrette from one of my favorite people to follow on IG, @manonlagreve. This simple dressing is easy to make and to keep on hand in the fridge. I try to have some on hand at all times. French Vinaigrette INGREDIENTS: A 750ml jar (I use my pretty old jelly jars from Bonne Maman*) 4 Tbs apple cider vinegar 4 Tbs vegetable oil (I used avocado oil since that is what I had on hand) 5 Tbs virgin olive oil 4 Tbs water 3-4 generous Tbs of whole grain Maille mustard 2 tsp salt 1 tsp ground pepper PREPARATION: Add all the ingredients to the jar. Screw the cover on tightly, and shake well. Enjoy! This will keep in the fridge for weeks. *NOTE: When you are done with the jelly in your Bonne Maman jar, don't rinse it our right away. Instead, use it to make a fruit-infused vinaigrette! Just fill it about half-way with some olive oil and balsamic, put the cover back on and shake! It'll taste like summer in a bottle, and it extra awesome on a salad with some strawberries. Enjoy!  I really like Giada's Go-To Vinaigrette for it's simplicity. It is an easy and quick departure from just oil and balsamic on my salad, I keep a container on hand in my fridge to make it easy to assemble my lunches, or for a side salad at dinner. Enjoy! Giada's Go-To Vinaigrette INGREDIENTS: 1/4 cup white wine vinegar 1 Tbs Dijon mustard 1 tsp wildflower honey 1/2 cup garlic infused extra-virgin olive oil 3/4 tsp kosher salt PREPARATION: In a medium bowl whisk together the vinegar, Dijon mustard, honey, garlic oil and salt until fully combined and emulsified. Store in an airtight container in the refrigerator for up to 2 weeks. Shake well before using.  |
AuthorKris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA. Archives
March 2025
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