Homemade Ranch and Croutons
Serve in a chilled salad bowl with butter lettuce and red leaf lettuce (torn into bite-sized pieces), cherry or grape tomatoes (cut in 1/2), avocados, and crumbled bacon.
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|1/3 cupsour cream|
|3 tbspfreshly chopped chives|
|2 tbspfreshly chopped Italian parsley leaves|
|1/2 tspdried dill|
|1 tspsalt,; divided|
|1 tspcracked black pepper|
|1 tbspwhite vinegar|
|1 tbspgarlic paste; (5 cloves smashed with the flat side of a knife mixed with 1/2 tsp salt)|
|1/2 tspsalt,; plus more for sprinkling|
|1 tspfreshly cracked black pepper|
|2 tspdried parsley|
|1 tspdried basil|
|2 tspgarlic paste; (2 cloves smashed with the flat side of a knife & sprinkled with salt)|
|1/3 cupextra-virgin olive oil|
|4 cupstale Italian bread,; cut into 3/4 inch cubes|
Homemade Ranch and Croutons Preparation
For the dressing, combine the ingredients and blend well. Cover and refrigerate for at least 1 hour before serving.
For the croutons:
1. Preheat the oven to 325 degrees F.
2. In a large bowl, combine all the ingredients, except the bread, until well combined. Adjust the seasoning, if needed.
3. Add in the bread and mix well with your hands, tossing to coat all sides of cubes. Pour out onto a baking sheet and spread evenly. Bake in the oven for 20 to 30 minutes, turning after 10 minutes.
4. Remove from the oven and let cool. Store in an airtight container.
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