Clif Family Dukkah Croutons

Clif Family Spring Salad with Dukkah Croutons

Add a Little Crunch to Your Springtime Salad

The Clif Family Farm is in springtime mode as the farm team harvests asparagus, fava beans, peas, radishes and spring greens.  This translates to lots of tasty salads featuring all the bounty of the farm.  One of our favorite ways to add a little crunch and flavor to our salads is with these dukkah croutons.  Chef John originally came up with the recipe for these croutons to serve with our summer melon gazpacho.  He uses our Classic Hazelnut Dukkah, Extra Virgin Olive Oil and leftover bread from the Bruschetteria Food Truck.  They are the perfect topping for a simple salad of greens, peas and radishes.

Ingredients:
4 cups hard torn or cubed sliced bread (any bread will do, but preferably sourdough)
1/4 cup Clif Family Extra Virgin Olive Oil
1/4 cup Clif Family Dukkah (we recommend Hazelnut but you can use any flavor)

Method:

Preheat oven to 300F. Hand tear the sliced bread into similar sized pieces (or cut into cubes if desired). Place them on a baking sheet and bake, shaking the pan occasionally to promote even toasting. The croutons are done when they are lightly browned and thoroughly dried, taking about 15-20 minutes. Once toasted, remove from oven and directly transfer the warm croutons into a mixing bowl and coat evenly with olive oil using a spatula. Once coated with oil, in a tossing motion sprinkle the dukkah over the croutons to coat all croutons evenly. Use the spatula to scrape the spices remaining in the side and bottom of the bowl into the croutons.  Transfer croutons back to the baking sheet to cool down.  Once completely cooled, you can store in air-tight  container for several days. Enjoy as a crunchy counterpart to salads and atop chilled summer soups as we do with the melon and tomato gazpacho we serve from our Bruscheterria truck.

Preheat oven to 300F. Hand tear the sliced bread into similar sized pieces (or cut into cubes if desired). Place them on a baking sheet and bake, shaking the pan occasionally to promote even toasting. The croutons are done when they are lightly browned and thoroughly dried, taking about 15-20 minutes. Once toasted, remove from oven and directly transfer the warm croutons into a mixing bowl and coat evenly with olive oil using a spatula. Once coated with oil, in a tossing motion sprinkle the dukkah over the croutons to coat all croutons evenly. Use the spatula to scrape the spices remaining in the side and bottom of the bowl into the croutons.  Transfer croutons back to the baking sheet to cool down.  Once completely cooled, you can store in air-tight  container for several days. Enjoy as a crunchy counterpart to salads and atop chilled summer soups as we do with the melon and tomato gazpacho we serve from our Bruscheterria truck.

Mangia,

John

Visit us at the Clif Family Tasting Room and Bruschetteria Food Truck in downtown St. Helena to experience our springtime wine and food pairings. 

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