Croutons are most commonly flavored with parmesan and oregano, but in this heat, I wanted something lighter. These are made with some citrus and fresh dill, resulting in a very distinctive crouton that really brightens an ordinary salad.
Summer Croutons
~6 servings
- 4 cups cubed (roughly 1″) stale challah
- 2 tablespoons + 2 teaspoons olive oil
- 1 tablespoon chopped fresh dill
- 1 clove garlic, minced
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- kosher salt and freshly ground pepper to taste
Instructions
Preheat oven to 350 degrees F. Toss together all of the ingredients right in the baking dish. Bake for 15-20 minutes, or until browned and dry, stirring occasionally. Cool and throw on top of salad.
Don’t tell the food police I said this, but croutons are the best part of a salad!
Citrus party in there! Nice way to brighten up the croutons. And yes, although they are not the healthiest thing for you, they do wonders for a salad!
I love all things bread – croutons especially CRUNCHY!
I never thought to change up the way I make croutons, but you’ve inspired me. These sound delicious – I bet they would be perfect on arugula with a drizzle of olive oil and some pecorino.
Lovely croutons! I also like to make my own croutons. I use sourdough bread with a mix of 1 or 2 or 3 cut up herbs!
Yum!
croutons are such a necessary component of a salad. that crunch adds so much. love the citrus zests!
What a nice way to make croutons!