I present a recipe for crackers for a variety of salads. They will add charm and piquancy to any dish. Although it is very tasty to just gnaw them without salad. Step-by-step recipe with a photo. Video recipe.
Croutons, or as they are also called - croutons, are a unique product that is added not only to salads, but also soups, or consumed on its own. Sometimes even the success of dishes depends on their correct preparation. Croutons should not be dry, overcooked or excessively greasy. They can have a natural taste, garlic, slightly salted, sweet, etc. You can cook salty croutons for soups and salads, and sweet vanilla ones for milk and cocoa. For crackers, take any bread: white, loaf, baguette, black, rye, gray, Borodinsky, Ukrainian, Belarusian … bread is in harmony with salads, and white bread is used for breading cutlets and chops. Croutons are a great replacement for store-bought originals. Homemade croutons delight with natural taste and natural degree of drying.
You can dry croutons in the oven, microwave, frying pan, or just in the sun. It is also important to cut the bread correctly. The smaller the diced cubes, the faster they dry. The shape also matters: the croutons for beer are cut into cubes, for salads or soups - into squares. If you cut bread of different shapes, then you need to dry it separately on different forms so that they dry well.
See also how to make Caesar salad croutons.
- Caloric content per 100 g - 299 kcal.
- Servings Per Container - 1 Loaf
- Cooking time - 30 minutes
Ingredients:
Black bread - 1 loaf
Step-by-step preparation of croutons for black bread salad, recipe with photo:
1. Very fresh bread will not work for croutons. For crunchy croutons, use slightly stale bread. Cut the bread into slices no more than 1 cm thick.
2. Cut slices of bread into cubes or strips, as you like.
3. Place the bread in a clean, dry skillet and place on the stove. Turn on medium heat as on high heat the bread will burn, and on low heat it will take a long time to cook. Dry the croutons, stirring occasionally, until golden crisp on all sides, avoiding scorching. Season with salt and pepper if desired. Ready-made black bread salad croutons should be crispy, easy to bite and "airy". Remove these from the pan and spread them evenly on the parchment. Leave them to cool as while in a hot skillet, they will continue to cook. Place the chilled croutons in a paper bag or box with a lid and store in a dark place at room temperature.
See also a video recipe on how to make salad croutons.
