A Salad for Crouton Lovers
'Don’t let your dinner salad feel deprivational. Do as Alison Roman does, and pack it with golden chunks of salty, crunchy bread.
If you’ve ever eaten a salad for dinner and thought “I am only here for the croutons,” then let me say that you are heard, and you are seen. Without sounding too dramatic, for me, a dinner salad without those golden hunks of salty, crunchy bread in the mix can feel downright deprivational.
Luckily, I have a salad for you that is extremely crouton-forward. Not just any croutons, but “hand-torn” croutons. It’s an annoyingly pretentious phrase, but for any eye-rollers out there, it’s the haphazard tearing into irregular, craggly-edged chunks, rather than meticulously cubing them with a knife, that makes them spectacular. This inexact technique allows some of the bits of bread to fall away and become extremely crumblike and crunchy, while the rest stay larger, like delicious golden-brown geodes with wild-looking exteriors and tender, chewy insides.'>>>
https://www.nytimes.com/2019/03/15/dining/chicken-salad-recipe.html?
