Challah Croutons + My Caesar Salad

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.

Ingredients:

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

Six anchovies

One garlic clove

Two free-range egg yolks

One tablespoon of mustard

25 ml olive oil

25 ml vegetable oil

Lemon juice

A lot of Parmigiano Reggiano

Black pepper

Salt

Preparation steps:

- 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!

- YASSS.

BenGingi.