Spring is supposedly awakening and even though it doesn’t feel like it outside, I’m already starting to crave fresh summer salads. To make my salads more filling, I opt for creamy dressings and a bit of crunch. But instead of croutons, I use toasted breadcrumbs! Toasted breadcrumbs are easy to make and don’t take up nearly as much space as croutons (1 jar of toasted breadcrumbs will be enough for 4-6 salads). You can easily make them with the last few slices of bread, including the heals, by pulsing them in a food processor.

TOAST BREADCRUMBS

Ingredients

• 2-3 slices of bread (can be the ends!)

• 3 teaspoons olive oil

• pinch of salt

• 1 clove of garlic (optional)

Directions

Pulse bread in a food processor until coarse. In a cast iron skillet, toss crumbs with a bit of olive oil and a pinch of salt. Toast in the skillet for 5-10 minutes on medium heat until crunchy. Store in a sealed jar for up to 3 days.

GREEN GODDESS DRESSING

My favorite store-bought green goddess dressing is made by Gotham Greens, but it’s simple enough to make at home.

Ingredients

• 1 cup parsley leaves

• 1 cup packed watercress or spinach leaves, stemmed

• 2 tablespoons tarragon leaves, rinsed

• 3 tablespoons minced chives

• 1 garlic clove, roughly chopped

• 1 tsp anchovy paste

• 3 tablespoons fresh lemon juice

• 1 tablespoon champagne vinegar or sherry vinegar

• ½ cup olive oil

• ½ cup mayonnaise

• salt + pepper

Directions

In a food processor, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovy paste, lemon juice, vinegar and olive oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Salt + pepper to taste.

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