My mom never adds croutons to salad unless company is coming, and she always makes the croutons herself. Her grandchildren like to hang around the kitchen and eat the croutons while they are cooling. She once had to make them all over again, there were so few left for the salad. This recipe makes 1-1/2 cups of croutons if you can keep them away from the tasters.
She used to melt the butter on in a pot on the stove and bake the croutons on a baking sheet in the oven; but the microwave is useful when you already have other things in the oven.
In a shallow glass pie plate in your microwave, melt- 2 Tbsp butter or non-hydrogenated margarine OR 1 Tbsp butter and 1 Tbsp olive oil
Stir in:
- 1/4 tsp. dried thyme or basil or oregano or a little of each
- 1 clove garlic, mashed or cut into slivers (optional)
Microwave the melted butter, herbs and garlic on high for 1 minute. Then add:
- 3 slices bread, crusts removed and diced into cubes
Sprinkle over the bread cubes:
- 2 Tbsp grated Parmesan cheese
Microwave again, uncovered, on high, stirring once every minute, for 3-5 minutes until crisp.
Let the croutons cool, then add to salad after you've added the dressing.
