When you need something just a little different on your salad try these croutons. They'll add a new dimension to your lettuce, kale, vegetables...
2 cups - Almost Stale Bread (too stale and it won't absorb any oil) - cut into 1 inch cubes
1/4 cup Smoked Olive Oil
1 tablespoon dried Herbs de Provence (or another herb blend)
3/4 teaspoon salt
Preheat oven to 350 degrees
Put bread cubes on sheet pan and drizzle with olive oil. Use your hands and rub the oil into the bread, sopping up any spills on the pan. You want the oil evenly distributed in the bread, not on the pan.
Sprinkle with the herbs and salt.
Put in the oven and turn temperature down to 275. After 15 minutes stir the croutons. Cook for another 10 minutes or until dry and light golden brown.
These can be stored in an airtight container for about 2 weeks.
If you choose to use fresh herbs, toss the herbs with the croutons AFTER the croutons have been baked.