![Nancy Silverton Teaches her California Cuisine](https://yeschef.me/wp-content/uploads/C02-20191119-T121817-01920-W750-Q33-PG5-700x467.jpg)
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A Caesar salad without the crunchiness of croutons – without the taste and texture of those delicious little baked bread cubes or shreds – is severely lacking. Croutons can be made from both fresh bread and from bread that is a day or two old. Croutons are the perfect excuse, Nancy says, to use bread that isn’t perfectly fresh. (Save your fresh bread for the dinner table, she says.) The best breads to use for your homemade croutons are handmade and rustic (as opposed to thin, overly-soft sandwich breads) To maximize crispiness, sourdough breads and baguettes are great to bake with. Other breads that can be made into great Caesar salad croutons are pita bread, Ciabatta bread, and Paesano bread.
When you imagine croutons, you might imagine them in the form of cubes, but in her Spacca Caesar Nancy uses pieces of bread that are irregularly and craggily-shaped, which gives the croutons a more interesting texture and make them look and taste more homemade. She accomplishes this by pulling out the middle of her bread loaf and then tearing off small pieces of bread. Seeing perfectly-square baked bread cubes, Nancy says, gives her the suspicion that the croutons were bought at a store.
GEAR
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