For many years, I forgot all about croutons. With vague memories of small, cubic, somewhat powdery specimens in the cup-o-soups of my teenage years, it’s no surprise these crunchy little morsels were long absent from the menu of my adult life. BUT what an oversight! When made at home, using good crunchy bread and olive oil, a chunky crouton is truly the most fantastic textural addition to any leafy salad. So underrated!
You do need a zingy, creamy dressing to really make this salad sing. My version is a bit of a hybrid – a good quality mayo forms the base of the dressing, but the addition of one egg yolk lends a unique richness that’s well worth the squeamish ‘ewwww, raw egg’ moment.