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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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; total fat 24g; saturated fat 5g; polyunsaturated fat 3g; monounsaturated fat 15g; cholesterol 21mg; sodium 160mg; potassium 30mg; carbohydrates 9g; fiberg; sugar 1g; protein 2g; trans fatty acidg; vitamin a 418IU; vitamin c 7mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 1mcg; vitamin b12mcg; calcium 43mg; ironmg.

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