Croutons are over, it’s all about breadcrumbs now.
Think about it, croutons are delicious but sometimes they can be a pain in the behind. They’re too hard sometimes and can’t be stabbed with the fork or completely shatter all together. Sometimes they get so soggy and ruin the whole salad’s vibe. It’s really hit or miss.
Unless it’s a a specific crouton for a specific reason, I’ll be sticking to breadcrumbs from now on. You can even customize and season this recipe to fit any salad you might be making. The recipe as it is below is a good baseline and classic for any salad you might be making.
It’s not just for salad either. It’s a good topping for soups, vegetables, pasta, you can really add it on top of anything! Yum!
When I would make salads at home with croutons, I realized I would crush them with my hands before adding them to the salad anyway. I love that the crumbs stick to the dressing and coat the salad ingredients so there’s a little crunch and flavor to eat bite.
Salad Breadcrumbs take less than 20 minutes to make and you can even make these in advance and keep them for up to a week in the fridge. This way they are ready to go whenever you need them! try them out and let me know what you think, enjoy!
Salad Breadcrumbs
Ingredients
- 1 cup Plain Breadcrumbs homemade or panko
- 3-4 tbsp Extra Virgin Olive Oil
- 2 Garlic Cloves crushed
- ½ tsp Garlic Salt
- ¼ tsp Dried Rosemary
- Fresh Cracked Pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Line a baking sheet with foil.
- In a medium bowl, toss the breadcrumbs and oil together until the oil is coating all the breadcrumbs.
- Add the garlic, garlic salt, rosemary and pepper and stir everything together.
- Spread the mixture on the baking sheet in a single layer and bake for 5-8 minutes until the breadcrumbs are golden brown.
- Let the breadcrumbs completely cool and add to an airtight container. Store in the fridge for up to one week.
- Add to salads, soups, vegetables and pasta. Enjoy!
