Creamy lemon dressing with the best croutons ever!
ready for summer!
Yield: about 3 cups of dressing
Ingredients for the dressing:
4-6 garlic cloves, peeled
2 tbsp Dijon mustard
2 whole eggs
The zest and juice from 2 lemons
2 pinches kosher salt
1 pinch black pepper
2 cups oil
Ingredients for the croutons:
4-6 Slices or pieces of bread, torn or cut into bite-sized pieces, any bread will do
4-5 garlic cloves, peeled and crushed
½ bunch of thyme (I like to wrap the thyme in butchers’ twine so I don’t have to fish is all out.
About a tsp of kosher salt
2 tbsp butter
2-3 tbsp olive oil (more if necessary)
Method for the croutons:
In a large pan, add bread, garlic, thyme, salt, butter, and olive oil and place over low to medium heat. Cook, stirring occasionally. Let the bread toast and fry in the fat. Keep the heat low enough so the garlic doesn’t burn. If the pan seems dry and the bread starts to char instead of toast, check your heat, but you can add an extra tablespoon of oil.
Toast, stirring occasionally and remove from the heat to cool when the bread is evenly toasted. Depending on your heat and the quantity you are making, this can take about 30 minutes.
Method for the dressing:
In the bowl of a food processor, pulse the garlic cloves to break them up. Next, add mustard, eggs, lemon zest and juice, salt and pepper, and blend for about 10-20 seconds or until the eggs turn slightly paler in color.
Next, with the food processor running, slowly drizzle in the oil until all of it is in the dressing. The texture should be flowy and silky. If the dressing becomes too thick, you can add a tbsp or 2 of water to thin it out so you can fit in the rest of your oil.