A propos: Salad dressing and croutons

A plain green salad can be a little boring. To make it a more tasty affair, a nice dressing and croutons are your essentials (home-made, of course!).

Basic salad dressing


5 table spoons of olive oil (the better the oil quality, the tastier your dressing, brand example: Bertolli)

3 table spoons of vinegar (my preferred ones: balsamic, white wine or apple cider vinegar)

A pinch of salt and pepper

1-2 cloves of garlic, finely chopped

1-2 tea spoons of herbs (Herbes de Provence like rosemary or oregano, also dried scallions, spring onions or parsley), or even better

1-2 table spoons of fresh garden herbs (basil, chives, parsley)


Put all ingredients in a dressing mixer and shake well, can be stored in the fridge.

Normally what I read in recipes is that olive oil and vinegar should have a 2:1 proportion, I tend to even mix them 50:50. Even you need more dressing simply 2x, 3x, etc. the amount of ingredients you use.


For different flavors I like to add a spoon of mustard (moutard de Dijon) and mini chunks of dried tomatoes, capres or olives, feta cheese can also be an option.




Bread (any kind: bread, toast, baguette, rolls), perfect use for old bread!

A few table spoons of olive oil


1-2 cloves of garlic, finely chopped


1) Cut your bread leftovers in small cubes (for semi-hard bread use a sharp knife)

2) Poor the olive oil into a bowl and add the seasoning and garlic, then mix.

3) Now add your bread cubes and mix again.

3) Put everything on a baking tray (use alu foil or baking paper) and bake for about 10 min at 200 Celsius (400 Fahrenheit) until your croutons are golden.

Be careful with fresh bread as it will soak up all the olive oil! Use a little less oil in that case.

If you happen to have leftovers, you can store them in an air dry box.

When do I add the dressing to the salad?

The last minute before food is served! If you mix salad and dressing in advance the salad will get wet and slushy.

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