Tonight, I suffered severe lacerations while cooking. Not from my ultra-sharp santoku knife or even the most dangerous kitchen utensil ever invented - the mandolin - but from my homemade giant croutons.
I'm sitting here typing with gauze stuffed in my mouth and a bowl to catch bloody saliva. But you know what? It was worth it. These croutons added a much-needed contrast (both visually and texturally) to my otherwise boring salad. Try them if you dare.
- Use a serrated bread knife to cut uniform cubes from a loaf of bread.
- Pour olive oil into a mixing bowl.
- Add the bread cubes into the mixing bowl. Why not drizzle olive oil on the bread instead? Well, my olive oil didn't come with a pour spout, so there's no such thing as "drizzling" for me. I would just end up with a few croutons soaked in oil.
- Add salt and herbs (e.g., thyme, oregano).
- Toss. Why not combine steps 4 and 6? Tossing with olive oil first helps the salt and herbs stick to the bread.
- Put bread cubes on a lined tray and toast in a toaster oven until they turn into croutons.