When I was a kid, a crouton was
We use croutons of this second sort, sliced from thin baguettes, both with Strange-Flavor Eggplant and as an extra-crunchy note in our House Salad. I also consume vast amounts of them as shovels for cold springroll filling—one of my favorite midday snacks.
A dense baguette coupled with a good oil makes for a great crouton. Croutons are most flavorful on the day they are toasted; after 2 or 3 days, they taste stale.
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