Home-made Parmesan Croutons will add a lovely crunch to a simple green salad.
|50g white bread, crusts removed, cut into 1/3 inch (8 mm) cubes|
|1 tablespoon extra virgin olive oil|
|1 rounded tablespoon finely grated Parmesan (Parmigiano Reggiano)|
|1 clove garlic, crushed|
|Pre-heat the oven to 180°C, gas mark 4|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is from Delia's Summer Collection
Place the cubes of bread in a bowl together with 1 tablespoon of olive oil and 1 rounded tablespoon of Parmesan plus the crushed clove of garlic.
Stir and toss the bread round to get an even coating of cheese, oil and garlic, then spread the croutons out on the baking sheet and bake them on a high shelf in the oven for 10 minutes.
Please put a kitchen timer on at this stage! I'm afraid I have burnt more croutons than I care to remember simply because the 10 minutes went so quickly!
When the buzzer goes, remove them from the oven and leave to cool.
When you're ready to serve, pour over your dressing and toss very thoroughly to coat all the leaves, and finally scatter the croutons over the salad.
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