While the addition of bread to salads is nothing new, Gerard Craft, the chef-owner of Pastaria in St. Louis, Missouri, moves far beyond the crouton. Instead, Craft studs his warm shrimp salad with hunks of toasted, garlic-rubbed country bread. The generous cuts sop up the lemony dressing, transforming the salad into a meal that stands on its own or serves as a hearty first course. Petite croutons, get ready to bulk up.