necessary. Using a rubber spatula, transfer the mixture to a
medium bowl. Whisking constantly, slowly drizzle in the
olive oil. Whisk in water a teaspoon at a time until the
dressing is just thin enough to flow slowly off a spoon.
Season to taste with salt and pepper. The dressing will keep
in a sealed container in the refrigerator for up to 1 week.
Garlic Parmesan Croutons
These croutons make a great addition to chopped salads, as
well as to soups. The croutons can be stored at room
temperature in a zipper-lock bag for up to 2 weeks; wait
until they are completely cool before bagging them.
MAKES ABOUT 4 CUPS
3 tablespoons extra-virgin olive oil
1 medium clove garlic, minced or grated on a Microplane
(about 1 teaspoon)
½ loaf ciabatta or hearty Italian bread, cut into ½-inch
cubes (about 4 cups)
Kosher salt and freshly ground black pepper
1 ounce Parmigiano-Reggiano, grated (about ½ cup)
Adjust an oven rack to the middle position and preheat
the oven to 350°F. Whisk the olive oil and garlic together
in a large bowl until thoroughly mixed. Toss the croutons
in the oil until evenly coated. Season with salt and pepper
and spread out on a rimmed baking sheet. Bake, flipping
halfway through cooking, until dry and lightly browned,
about 20 minutes.