Croutons often make or break the salad, but with a loaf of our stale bread, you might skip the greens all together as you’ll find yourself popping these toasty delights in your mouth just on their own. Great way to use old bread.
1 cup extra-virgin olive oil
4 oil packed anchovies
2 garlic cloves, peeled and mashed
6 slices white or wheat sandwich bread
1/4 cup finely grated Parmigiano-Reggiano cheese
Sale and freshly ground black pepper to taste
In a wide, heavy bottom sauté pan, heat 1 cup of the oil over medium-low heat. Add the anchovies and the smashed garlic and let cook until the anchovies fall apart and dissolve into the oil, aiding this process by gently mashing them with a wooden spoon. Increase the heat and add the diced bread, cooking for a few minutes and tossing to make sure that the bread is toasted and golden brown on all sides. Use tongs or a slotted spoon to remove the croutons to the mixing bowl, and gently toss with the grated Parmigiano-Reggiano and salt and pepper. Transfer the croutons to a lined sheet pan to drain or simply add directly to your salad.