Pepper & Crouton Salad

This is another family recipe, specifically attributed to my aunt, and it's one of my favorite comfort foods. If I remember correctly, she would make it with red and green peppers. But green peppers and I don't get along so well, so I primarily use red and sometimes orange ones.

The original recipe has sourdough baguette croutons and Romano cheese, so it was actually easy to convert using a gluten free baguette from Platypus Breads and Pecorino Romano cheese which is made from sheep's milk.

4 peppers (red, green, yellow, or orange), cut into 1 inch squares
3 lemons, juiced (use meyer lemons if you can find them)
3 tbsp olive oil
2 eggs, soft-boiled
1 tsp pepper
4 chives, minced
8 cloves of garlic, minced
1 baguette, cut into 1 inch cubes
4 tbsp butter (you can substitute olive oil for healthier croutons)
3/4 cup pecorino romano cheese, grated


Place the peppers into a large bowl and set aside.
Combine and whisk together the lemon juice, olive oil, 4 cloves of minced garlic, eggs, pepper, and chives in a large measuring cup or small bowl with a spout. Set aside.
Heat 1 tbsp of butter in a large skillet.
Toss the bread cubes in the pan, adding additional tbsp of butter to make sure the bread is well coated on all sides.
Continue to toss until cubes begin to brown.
Add the remaining 4 cloves of minced garlic and toss with the bread.
Continue to brown the cubes until all sides are crispy, set aside.
Add the croutons, cheese, and dressing to the peppers in the large bowl and toss until well combined.