Any crouton is delicious, but a crouton made with buttery brioche? Divine. It's a luxe addition to this simple lemon-dressed salad from Epicure Catering in Michigan. (This recipe makes a generous amount of croutons; store extras in an airtight container for a day or two.)

Source: Midwest Living

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Recipe Summary

hands-on:
20 mins
total:
45 mins
Servings:
8
Yield:
11 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For croutons: Preheat oven to 350°. Separate garlic into cloves and peel cloves. In a small saucepan, heat 1/2 cup of the oil over low heat. Add garlic and simmer, just bubbling slowly for 10 minutes or until soft. Let cool. Transfer oil and garlic to a blender or food processor. Cover and blend or process until nearly smooth.

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  • In a bowl, toss brioche cubes with 2 tablespoons of the oil mixture to coat. (Reserve the rest for another use.) Sprinkle with salt and pepper to taste. Spread on a baking sheet lined with parchment paper. Bake 15 minutes or until browned and crisp, stirring every 5 minutes. Let cool.

  • In a screw-top jar, combine lemon zest and juice, the remaining 1/4 cup olive oil and about 1/2 teaspoon salt and 1/4 teaspoon pepper. Shake well.

  • Place arugula in a serving bowl. Drizzle with dressing and toss to coat. Top salad with croutons and serve.

Nutrition Facts

246 calories; fat 24g; cholesterol 21mg; saturated fat 5g; carbohydrates 9g; mono fat 15g; poly fat 3g; trans fatty acid 0g; insoluble fiber 0g; sugars 1g; protein 2g; vitamin a 418.4IU; vitamin c 7.1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0.1mg; folate 1.4mcg; vitamin b12 0mcg; sodium 160mg; potassium 30mg; calcium 43mg; iron 0.3mg.
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