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celery salad with sourdough croutons

Celery Salad with Sourdough Croutons

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Ingredients

Scale

For the Salad:

  • 6-8 large celery stalks, thinly sliced
  • 1/4 cup fresh celery leaves
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons capers
  • 1/4 red onion, thinly sliced

For the Dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Croutons:

  • 4 cups day-old sourdough bread, cubed
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh dill (or 1 teaspoon dried)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350°F – moderate heat allows gradual moisture escape while developing golden-brown exterior without burning.
  2. Cut day-old sourdough into ¾-inch cubes, keeping some crust. Tearing creates irregular edges that hold oil and seasonings better.
  3. Toss with olive oil until glistening, using hands for even distribution. Every surface needs coating for consistent browning.
  4. Season generously – garlic powder, salt, pepper, fresh dill, and Parmesan work beautifully. Don’t be shy; bread absorbs seasoning during baking.
  5. Spread single layer on parchment-lined sheet. No overcrowding or they’ll steam instead of crisp. Use multiple pans if needed.
  6. Bake 15-20 minutes until golden, tossing halfway. Watch carefully – can go from perfect to burnt quickly.
  7. Cool completely before storing airtight up to two weeks.

Notes

  1. Use large mixing bowl – At least three times salad volume for proper tossing without cramping.
  2. Start with celery slices – Add first since they handle dressing time without wilting.
  3. Add sturdy ingredients – Toss in capers, red onion, and parsley that won’t wilt during mixing.
  4. Pour dressing around edges – Not directly on top. Start with three-quarters, add more as needed.
  5. Toss with hands – Forget servers. Hands coat more evenly. Gently lift and fold bottom to top.
  6. Add celery leaves last – Final thirty seconds to prevent bruising delicate leaves.
  7. Save croutons for serving – Add just before serving to maintain crunch.
  • Author: Natasha Krajnc

Find it online: https://www.mydailysourdoughbread.com/celery-salad-with-sourdough-croutons/