I made a salad this week that I quickly made a few croutons from a wonderful whole grain sourdough bread I got in my CSA box this week. I cut the bread into 1/2 inch cubes. Heat up a small amount of olive oil in a frying pan until it is on the verge of too hot, and add the bread, with a grind or two of black pepper and a pinch of salt. Let toast for a minute or two, then flip and let sit again--repeat two or three more times, and then cool for a few minutes and add to the salad. Wow! The result is something crunchy and chewy, which gets softer with the vegetables and dressing, taking on more flavor, and therefore more enjoyable.
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