Garden Salad with Homemade Brioche Croutons

Cover a baking sheet with aluminum foil. In a blender or food processor add 1 drained 3 ounce can of anchovies, 1 1/2 teaspoons of Dijon mustard, 1 large garlic clove, zest of 1 lemon and 2 tablespoons of water. Blend until mixture becomes a thin spreadable paste.

Place your brioche slices on the prepared baking sheet. Apply the anchovy mixture with a brush. Brush both sides of the bread with the mixture. Cover the bread with plastic wrap and refrigerate for 6-8 hours.

Preheat your oven to broil. Next tear the bread into 1-inch pieces and spread on the prepared baking sheet in 1 layer. Use 2 baking sheets if necessary. Once all the bread is torn into pieces, drizzle with olive oil and sprinkle with grated parmesan tossing until everything is coated and combined.

Broil for a few minutes turning the pieces during the cooking process so all sides get golden brown.

Make salad dressing. In a mason jar or small bowl combine honey, lemon juice, olive oil, salt and pepper. If using a mason jar, apply the lid and give it a shake or stir with a spoon if using a bowl.

Assemble salad. Add lettuce to a large serving bowl. Top with tomatoes and croutons.

Add a drizzle of salad dressing and some freshly grated parmesan. Enjoy!

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