Recycle food..... make it even better!

Okay, I just posted a recipe for making a great Black Olive & Rosemary Focaccia which is amazing.... but there's just three of us and it's way too much bread, so before it gets hard it's time to turn it into something else and insure we don't throw it out..... we never throw out food, big no no.

The recipe I posted gives you 12 large sized pieces of Focaccia but now I have 6 left. I will cut these into cubes about 1 inch square and proceed to make Focaccia Croutons for my Caesar Salad. TA DA! They will be amazing and will be enjoyed with our dinner....

First, let's start with the croutons and then I'll re-post the Caesar Dressing you can make in a snap, in the blender..... you'll love it!

Focaccia Croutons.- Don't worry about making a big Focaccia bread, recycle and enjoy it once more this way.

6 large pieces of Focaccia bread cut into 1 inch cubes
Olive oil, enough to evenly coat the bread, about 1/3-1/2 cup or more
1 teaspoon Kosher or Sea Salt or to taste

Heat the oven to 350 F. Put the bread cubes into a bowl and toss with the olive oil, add oil to coat the bread  evenly and then add and toss with the salt. You can line a rimmed baking sheet with aluminum foil, parchment paper or even use a Silpat to prevent sticking, I usually spray with some non-stick spray too.

Spread the  bread over the prepared baking sheet in a single layer, toast in the oven until golden and crunchy, it will take about 15  minutes but keep an eye on it and insure it doesn't burn.

Allow the croutons to cool before using. If you're not using right away you can store them in a zip lock bag, freeze for later or just go ahead and enjoy them.

NOTE: You can add spices, cheese, fresh herbs or whatever you'd like to turn these into your very own. A great way to use leftover or stale bread. You can also use these for a wonderful Panzanelle Salad (Tuscan Bread Salad) either with fresh bread or after allowing the croutons to soak up the dressing. Great!
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Quick & Easy Caesar Dressing.- Make it in the blender and it's amazing!

• 2-3 clove garlic, smashed with a pinch of salt and a little olive oil
• 4 anchovy fillets (I use more... love them!)
• 2 egg yolks
• 1 tablespoon Dijon mustard
• 2 lemons, juiced
• 2 tablespoons water
• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly grated Parmesan, plus extra for garnish
• Freshly ground black pepper
• 2 heads romaine lettuce
• 1-2 ripe avocados (optional), cut in cubes or slices, your choice
• Croutons (see above)

Put the garlic, anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds or until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Pour the dressing into a bowl. Stir in the Parmesan, taste the dressing and decide if you need a pinch of salt. Add a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

Tear the lettuce and put in a large bowl. Add dressing to coat the salad, but don't overdress, you can always serve more dressing on the table and let everyone adjust it. Add the avocados and croutons if using and some Parmesan and toss the salad. Serve immediately.

NOTE: Be aware that this contains raw eggs. As long as your eggs are good quality, there is no problem. Be sure to refrigerate well and not make more dressing than needed.
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There you go, some great ideas I hope you will enjoy.... If you want to turn this salad into a main dish and want to add protein, then go ahead and add some cooked chicken strips, cooked shrimp/fish or even some grilled, sliced steak.... I just like it as is.... it's all good.