Categories: Salad

Ingredients

• 8 oz. 100% rye sourdough bread, cut into 2-inch chunks
• 1/2 cup vegetable oil
• Kosher salt
• Black pepper
• 2 tbsp. bacon fat
• 3 large garlic cloves, minced
• 1 tbsp. thinly sliced chives

Directions

1. Preheat oven to 375. In a large bowl, toss the bread with the vegetable oil until evenly saturated and season lightly with salt and pepper. Transfer to a large, rimmed baking sheet, arranging the cubes in a single layer. Bake, stirring once or twice, until the croutons are crisp throughout and darkened at the edges, 15-20 minutes.

2. Meanwhile, in a small pot, combine the bacon fat and garlic. Heat gently to melt the fat but not cook the garlic, then transfer the mixture to the large bowl and set aside.

3. When the croutons are baked, transfer them to the large bowl and stir well to coat with the garlic and fat. Sprinkle with chives and serve warm or at room temp with soup or salad.

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