​Fancy Salad with Jumbo Croutons

I shamelessly stole* this recipe from Jeanne, just like her house color.
Salad greens
Your Favorite Salad Fixings
  • apples
  • baby mozzarella
  • bacon
  • bell peppers
  • cucumber
  • feta
  • onions
  • scallions
  • carrots
​Your Favorite Salad Dressing

A loaf of artisan bread (not sliced bread)
one stick of butter
1/4 tsp salt (if butter is unsalted)
garlic powder (optional)
To make the croutons:
Cut the loaf into generous 1 1/2" slices. Remove the crusts and discard (or turn into breadcrumbs). Cut slices into generous 1 1/2" chunks. Rustic shapes are good here.

Melt the butter (with the salt and garlic powder if using), then toss with the bread cubes to coat. 

Toast in a 375° oven for 10-15 minutes, flipping occasionally, until golden and toasty on all sides.

Drain on a paper-towel lined plate.

Serve with salad!
Source

Notes:
  • I usually make this a hearty dinner salad, not a side salad, so I pile on the fixings.

​*And by stole I mean I asked her permission and she graciously granted it.