Garlic-Crouton Salad

Salade de Capon

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

In French capon does not mean a bird, but a sneak or a cheat. This salad is especially good with this menu and is served as an everyday salad in the Languedoc.


  • 3 cloves garlic, cut in half
  • ¼ teaspoon salt
  • Freshly ground pepper
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  1. With salad spoon mash 4 garlic halves in the salad bowl. Add salt, pepper, and sugar. Continue to mash to a pulp. Add vinegar and oil. Mix well.
  2. Put bread slices into a pilot-heated oven to become dried out, or leave out at room temperature for a day or so. Rub each side of slices with the remaining