Any novice cook can easily cope with the preparation of tender crackers for the Caesar salad with a characteristic garlic taste and aroma without much effort. Helpful tips, step by step recipe with photo and video recipe.
Croutons are one of the main ingredients of Caesar salad. The contrast of juicy greens, delicate sauce and crunchy bread makes the dish balanced and with a unique taste. Experienced chefs will never put purchased croutons in a snack, even with a good reputation of the manufacturer and the inscription "For Caesar". Even the finest industrial croutons are no match for homemade croutons. In addition, for the Caesar salad, croutons should be crispy on the outside and soft on the inside, with an unobtrusive garlic taste and aroma. And these can only be done by yourself with your own hands.
It is preferable to cook Caesar salad croutons from wheat bread. But there are recipes where rye-wheat bread is used, the result is also good. It is not recommended to use rye bakery products for this purpose, with cereals, spices, bran and choux pastry. These croutons will have a pungent flavor that rivals those of the main salad products. You won't be able to make good croutons from dried and soft bread. Better suited "yesterday" bread slightly dried, but not yet stale.
See also how to make crunchy croutons.
- Caloric content per 100 g - 285 kcal.
- Servings - 300 g
- Cooking time - 30 minutes
Ingredients:
- Bread - 300 g
- Salt - pinch or to taste
- Dried ground garlic - 1 tsp
- Olive oil - 1 tablespoon
Step-by-step preparation of Caesar salad crackers, recipe with photo:
1. Cut the bread into cubes. The ideal size is 8-10 mm. Use a sharp knife to cut the bread so that the bread does not crumble and the slices are even. Usually, the crust is cut from the bread using only the crumb. But I chose to leave her. Do what you prefer.
2. Place the bread slices in a deep bowl.
3. Sprinkle the bread with fine salt.
4. Then add ground dried garlic. If there is no dried garlic, then use fresh cloves passed through a press.
5. Pour olive oil into a bowl and stir the bread well so that all the spices are evenly distributed and each piece of bread is covered with spices.
6. Put the croutons in a clean and dry frying pan, spreading them in an even layer. Grill them over medium heat, stirring occasionally to cook evenly on all sides. Over high heat, the croutons will burn, and on low heat they will excessively absorb oil. Also, the bread can be distributed on a baking sheet and dried in a heated oven to 120 degrees for 20-30 minutes, periodically turning it over.
Properly cooked Caesar salad croutons should have a delicate garlic aroma, but not be covered with burnt pieces of garlic. Also, croutons should not be overcooked, dry and unnecessarily greasy. Their taste is garlic and slightly salted.
See also the video recipe on how to make Caesar salad croutons.
