Hi guys, Shabbat Shalom. If your left with a day-old challah, you should turn it into croutons. Challah is a great bread for croutons because it easily absorbs seasoning and can toast in the oven on low heat for a while. I made mine with Za'atar, but I encourage you guys to get creative and try whatever comes to your mind.
And what can you do with these croutons? First- snack them as is! They are so yum and crunchy! You can also add them to a soup or a bomb Caesar salad.
Let me break it down for you.
For the croutons-
400 gr leftover challah
50 ml water
50 ml olive oil
One tablespoon of Za'atar
One tablespoon of salt
For the salad-
Three romaine lettuce
One garlic clove
Two free-range egg yolks
One tablespoon of mustard
25 ml olive oil
25 ml vegetable oil
A lot of Parmigiano Reggiano
- Cut the challah into little cubes. Mix olive oil, water, za'atar, and salt.
- Toss the challah cubes in the olive oil- za'atar mix.
- Place on a baking tray. Bake for an hour at 300F or 150C. Mix them every 20 min to get an even toasting.
- Make the Caesar salad: cut the anchovies and the garlic into small pieces.
- Spread some salt on top of the garlic and smash it into a smooth paste with your knife. Add the anchovies and keep going until both become one.
- In a bowl, mix the egg yolks, mustard, and lemon juice.
- While whisking, add the oil drop after drop. By doing this step slowly, you create a perfect emulsion between the oil and the rest of the ingredients.
- Add the anchovies-garlic paste, mix well.
- Add sh*t lots of Parmigiano Reggiano and black pepper. Mix the sauce.
- Cut the romaine lettuce to quarters. Toss them in the Caesar sauce.
- Add the challah croutons and toss them in the salad.
- Spread more Parmigiano Reggiano and eat right away!