Sundays and salads are boring but necessary. I was going for a soup and salad combo but the soup was really bad. The croutons made up the slack and savaged the meal. Thanks, croutons.
Vinaigrette
- 1 teaspoon dijon mustard
- 1 teaspoon minced garlic
- 3 tablespoons champage vinegar or white wine vinegar
- kosher salt and ground black pepper
- 1/2 cup olive oil
- salad greens with avocado and cucumber.
Whisk together first four ingredients in a small bowl. Slowly add the olive oil while contining to whisk. Serve on salad.
Next time: egg yolk to thicken it up even more!
Mustard Croutons
Mustard Croutons
- 6 ounces whole wheat bread, torn
- 2 tablespoons butter, melted
- 3 tablespoons olive oil
- 2 tablespoons stone mustard
- kosher salt
Preheat oven to 350 degrees F.
Mix butter, olive oil, and mustard in a large bowl. Stir in the torn bread to evenly coat. Place on baking sheet in a single layer. Sprinkle with salt and bake 7 minutes, stir, and bake 3-8 more minutes. Croutons should be browned.
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