- FOR SALAD DRESSING:
- 2 cloves Fresh Garlic
- 4 whole Anchovy Fillets
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Balsamic Vinegar
- 1/2 Lemon, Juiced
- 1/2 cup Olive Oil
- 1 dash Salt
- Generous Black Pepper, to taste
FOR THE CROUTONS:
7 SLICES UDI'S GF BREAD (OR ANY REGULAR BREAD YOU LIKE!)
OLIVE OIL
2T. BUTTER
Heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low add the butter and saute the bread cubes, tossing frequently, until nicely browned, 8 to
10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Let cool and add to salad. I save some for the next day, too as this made a lot.
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