A while back it seemed everyone was making Caesar salads. And Brian at Fire and Salt made a delicious looking salad that I was coveting.
And I'll have to agree that although the anchovy paste is quite gross it's way better than using those tinned anchovies. Those are so disgustingI sometimes leave them out of the Pasta Puttanesca recipe and I know it's way better with them. I just can't get over the little fishy bodies going into my food - and yes, they do dissolve in minutes (if not seconds) when you add them to a hot skillet, but still - YUCK! The Husband had to hunt all around the grocery store to find it, but he finally located the tube.
I used to make these croutons with English muffins (in the pre-gf days) and they were just as delicious made with GF French bread.
Croutons
Leftover French bread (recipe also courtesy of Fire and Salt)
Italian dressing
Parmesan cheese
Cut the French bread into bite sized cubes. Toss with enough salad dressing to coat all the bread pieces and sprinkle with Parmesan cheese.
Spray a cookie sheet with non-stick spray and spread the croutons onto the sheet in one layer. Bake at 375 degrees for about 10 minutes, or until crunchy and golden brown.
