How to Make Mini Croutons - CHOW Tip

Andrew Swallow, author of Mixt Salads: A Chef's Bold Creations and founder of Mixt Greens, has revolutionized the crouton by diminishing its size. Giant croutons make for painful eating. Here he demonstrates how to make them.

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TRANSCRIPT
Everybody likes to have croutons with their salad, you know, I love to but, you know, the problem these days is chefs are cutting them too big so they cut your mouth. I've come up with this really great little technique called, the mini crouton, and all you have to do is cut a small dice, about the size of a Tic Tac. I like to use firm French breads like pain de mie or brioche; it's really easy to cut. Take a saute pan, heat it up with some olive oil, saute them for about three to four minutes for they're nice and golden brown. You throw in some salt and pepper and some thyme and then you're done. You can enjoy them on your salad and instead of having the big chunk; you have this small mini crouton with every bite.