Croutons… The story of how a little piece of bread became very significant.
Before 1991 and before I started Olivia’s Croutons, I could take them or leave them. At the time, commercial croutons were little cubes of dried, styrophomey bread, sprayed with some kind of overly salty, fake flavoring. Not much to get excited about. My perception was transformed at my brother’s dinner party. I was served the most incredible, scrumptious, homemade croutons. With the delicious, hearty bread, the wholesome oils and the fresh ingredients, my experience of the common crouton was transformed, and I became an immediate fan. Light bulb! The world truly needed a better crouton. The rest is history.
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Creamy Blue Cheese Wedge Salad
Creamy Blue Cheese Wedge Salad With Butter & Garlic Croutons Tear a head of red Boston or Bibb lettuce in half ...
Hearty Whole Grain Asian Salad
Hearty Whole Grain Asian Salad Mix dressing and let rest to allow flavors to meld. Combine shredded Napa cabbage, pea ...
Kale Caesar Salad with Grilled Chicken
Kale Caesar Salad with Grilled Chicken and Parmesan Pepper Croutons Start with fresh kale or baby kale leaves. If you use ...