Caesar Salad Croutons

A fine caesar salad deserves superior croutons. The basic approach is julia childs, the embellishments are mine. Drain them well.

Combine garlic and oil in a small saucepan.

Simmer until cloves are a light gold color , about 15 minutes.

Pour oil through a fine sieve , squeeze all juice from cloves , and then discard the solids.

Set garlic oil aside.

Preheat oven to 300 degrees f.

Lightly oil a baking sheet.

Arrange bread cubes in a single layer on baking sheet.

Bake , turning bread cubes periodically , until lightly browned , about 20 minutes.

In a large , non-stick skillet , melt 1 / 3 cup ghee with 1 / 3 cup garlic oil over medium heat.

Cook toasted bread cubes in batches until light to medium golden brown , turning frequently.

Add more ghee and garlic oil as needed.

Turn out into basket lined with paper towels , and drain for about 20 minutes.

garlic, extra virgin olive oil, sourdough bread, ghee