Looking for some crunch in your life? You can turn your Awesome Bunz into delicious, crunchy croutonz! Great for salads, snacking, and spreads, and they travel well (they are shelf-stable). With Thanksgiving around the corner, you can use your croutonz in your holiday stuffing (recipe coming soon). And, of course, you can use them in the classic Caesar Salad recipe below.
One bag Awesome Bunz (either size)
2 T extra virgin olive oil
1/2 t garlic granules
fresh black pepper
other dried herbs (your choice!) (optional)
Cut one bag of bunz into cubes of desired size (they will shrink slightly). Spread in a single layer on a baking sheet and dry in a low oven (225F) for 45 minutes (convection ovens are faster). Stir. Return to the oven for another 45 minutes. Cubes should be mostly but not entirely crisp. Place in a large bowl with plenty of room for stirring. Drizzle with 1 T of extra virgin olive oil. Toss gently to coat. Drizzle with another 1 T of olive oil. Toss again. Sprinkle with 1/4 t garlic granules and several grinds of fresh black pepper. Toss. Repeat. Add any dried herbs to your taste and liking. Toss. Return to pan, place in oven for another 15 minutes and check to see if they are crisped through. When crisped, remove from oven and cool completely. Store in an airtight container to retain crunch.
4-6 anchovy fillets (oil packed, drained), chopped
1 med/lg garlic clove, crushed
2 free-range egg yolks
2 Tbs fresh lemon juice
3/4 tsp dijon mustard
1/2 c plus 2 Tbs extra virgin olive oil
1/4 c finely fresh grated parmesan or romano cheese (optional)
1/2 tsp Worchester sauce or coconut aminos (optional)
1/8 tsp fresh ground pepper (or to taste)
sea salt, to taste
Put anchovy, garlic, yolks, pepper, lemon juice, dijon, and worcester/coconut aminos into food processor. Pulse to combine. With machine running, pour in extra virgin olive oil slowly until thickened. Add salt and pepper to taste. Add cheese. Pulse to mix.
Toss dressing with romaine lettuce or greens of your choice. Top with your Awesome Croutonz!