I was looking for a light salad to go with our Easter dinner, and ended up just deciding to toss some spring greens with these croutons and dressing.  I usually just toss croutons with some herbs and olive oil, but I liked infusing the oil for this and will do it again.  As a side note, next time I will skip the parm – the croutons didn’t need it, but you should give it a try to see if you like it.  I think next time I would just dress the salad with a bit of parm.  The dressing itself was very tangy…I do not generally care for salad dressing, but I really liked this vinaigrette!

Croutons:

• 2 large garlic cloves, sliced thin lengthwise
• 1 teaspoon dried oregano, crumbled
• 1 teaspoon dried basil, crumbled
• 1 teaspoon dried thyme, crumbled
• 1/2 teaspoon salt plus additional to taste
• 1/2 teaspoon pepper
• 1/2 cup olive oil
• 1 loaf of Italian bread, cut into 3/4-inch cubes (about 7 cups)
• 1/4 cup finely grated fresh Parmesan

In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 teaspoon of the salt, the pepper, and the oil and simmer the mixture for 5 minutes, and discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in ht e middle of a preheated 350°F oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.

Dressing:

• Spicy Garlic Vinaigrette Salad Dressing
• 1 tablespoon honey
• 1/3 cup red wine vinegar
• 2/3 cup olive oil
• 1-2 heaping tablespoons minced garlic
• 1 tablespoon spicy mustard
• 1/2 tsp red pepper flakes
• 1 teaspoon salt
• 1 teaspoon pepper

Pour all ingredients in the blender and pulse until well combined.  Store in a mason jar and shake before serving.