Fresh Gluten Free Garlic and Herb Croutons on a Green Goddess Salad
There's Nothing like Crisp Seasonal Salads
Hello friends,
This time of year, all I want is fresh crisp vegetables. The heat and humidity (at least where I live) make turning on the oven unbearable. I do gravitate to the grill, but what I really want is REFRESHING!
One thing that makes every salad pop, is crispy crunchy croutons. I’ve never found a packaged gluten free brand that really does it for me (why guys, why???) but luckily they are a snap to make. Basically I save all the odds and ends of bread. Recipes that didn’t work out, the heels of the bread, packaged gf hamburger buns nobody ended up liking in a large bag in my freezer, then when it’s salad time I pull that out and toss them in garlicky oil, herbs and salt and toast them in the oven into tiny garlic breads for my salad. No packaged croutons could possibly compare! Then I whip up a creamy tart dressing (I’ve included a favorite green goddess for you here) and toss in crisp lettuces and in this case, sliced fennel, green onions, baby tomatoes and parmesan, but you throw in what you like!
Rachel
Next Level Gluten Free recipes are tested over and over and scientifically work! Then I walk you through all the details. I’m like your friend in the kitchen, who’s a gluten free expert. Upgrade to a paid membership so we can hang out more and you get to eat more delicious gluten free food.
Gluten Free Garlic Croutons
Serves 4-6
3 Tb olive oil
1 tsp granulated garlic
½ tsp salt
1 tsp other dried herbs of choice (oregano, rosemary, etc)
2 cups cubed gluten free bread (sandwich bread, leftover artisanal bread, focaccia, or frozen bread cubes)
Preheat the oven to 400 degrees. Cut the bread into 3/4-inch cubes. Toss with olive oil, garlic, herbs, salt and pepper to taste. Spread out on parchment lined pan and bake – stirring once halfway through, until golden and crisp, about 15 minutes. Let the croutons cool.
Green Goddess Dressing
Yield: 1 ½ cups
1 bunch flat leafed parsley, leaves only
1 cup packed baby spinach
2 Tb fresh tarragon leaves (or 2 tsp dried)
3 Tb sliced green onions
1 garlic clove
2 tsp gluten free Worcestershire sauce
1/3 cup lemon juice
½ cup sunflower, avocado, or grapeseed oil
½ cup mayonnaise
½ tsp pepper flakes (optional)
1 tsp Kosher salt
½ tsp freshly ground pepper
In a blender, combine the first 8 ingredients (through oil). Blend on high until smooth. Add the mayonnaise, and blend again. Season with salt, pepper, and pepper flakes, taste for seasoning, and toss with your salad.
