Mixed greens salad with duck fat–garlic croutons from Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life (page 135) by Emily Kaiser Thelin

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Notes about this recipe

  • Barb_N on May 24, 2026

    I made only the croutons to top a caesar salad. The duck fat was from a mildly flavored duck breast and wasn’t prominent in the croutons. This sounds pretentious, but next time I’ll use my preferred duck fat.

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