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


Ingredient Checklist


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.

  • 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; 24 g total fat; 5 g saturated fat; 3 g polyunsaturated fat; 15 g monounsaturated fat; 21 mg cholesterol; 160 mg sodium. 30 mg potassium; 9 g carbohydrates; 0 g fiber; 1 g sugar; 2 g protein; 0 g trans fatty acid; 418 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 1 mcg folate; 0 mcg vitamin b12; 43 mg calcium; 0 mg iron;