After a week of eating only carbs, I am in dire need of a salad right about now. I know so many of you are making sourdough, so this salad with crispy shallots and homemade croutons is a great way to repurpose leftover sourdough bread, or any other crusty bread you may have laying around. I love nothing more than a super crispy crunchy shallot. There’s a hint of sweetness before the salty, and I’m a firm believer that salad needs a combination of textures and flavors–crunchy, salty, acidic.
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