In the winter I often find myself craving a crisp, fresh salad. I think that’s because in winter we tend to eat heartier meals to keep us warm: thick soups, stews, root vegetables. Delicious and warming but they leave me wanting to lighten it up a the end of the meal (which is when I always eat my salad).I have a citrus vinaigrette recipe that I typically serve in the hot months for its light and fresh flavor. But it occurred to me that if I can layer in some of the citrus flavor into croutons, it might bring just enough weight to the salad to satisfy my craving for lightness after a heavy winter meal without feeling too out of balance.
Citrus Vinaigrette (makes about 1 cup)
- 1 garlic clove, minced
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
- Juice and zest from 1 lemon
- Juice and zest from ½ orange
- ¾ cup olive oil
- Combine the garlic, salt, and pepper in a bowl. Mix in the juices and zest. Whisk the olive oil in a slow stream to form an emulsion.
The vinaigrette can be stored in the refrigerator for up to a week. If it congeals, just take it out of the refrigerator and bring to room temperature before using.
Lemon Pepper Croutons
- 1 loaf wheat ciabbata or other crusty bread, cut into ½-inch chunks
- Olive oil
- Zest of 1 lemon
- Freshly grated black pepper to taste
- Preheat oven to 350°. Place the bread on a baking sheet. Drizzle with olive oil, sprinkle with lemon zest and pepper. Mix to combine. Bake for about 15 minutes until toasted. Set aside and cool.
The croutons can be stored for several days in an airtight container. If they get soft, just pop them in a 350° oven on a baking sheet for about 10 minutes.
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