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July 03, 2006
Bread Salad
This is a rustic salad, one of the oldest around, and may also be called panzanella. It's basically a great way to use old bread and veggies which may or may not be at their prime. Classically, the ingredients might include grilled bread, tomatoes, peppers, onions, cheese, basil. When I make it, which is very often in the summer, it includes everything I find in the fridge which might be nice with bread. A recent batch for a potluck contained grilled bread, grilled sweet onions, grilled bok choy, grilled carrots, cubed manchego cheese, summer sausage from Skagit River Ranch, fresh basil, fresh radishes, some braising mix,and a balsamic vinaigrette.
The biggest key to success is grilling or baking your bread well so that it can absorb dressing and not get mushy.
First, remove most of the crust with a bread knife, then cut the loaf into several large chunks.
Toss in olive oil and the spices of your choice.
Grill or bake on low heat so the bread dries out well and gets good and crusty with some caramelization.
Any veggies requiring cooking can just be tossed with the same oil and spice, and grilled or baked at the same time.Once everything is cooked and cooled, chop into bite-sized pieces and mix together.
Add optional meat or cheese and salad greens last, once everything is completely cooled.If you won't be eating this immediately, bring your dressing on the side and apply just before serving.
Posted by CSA at July 3, 2006 06:49 AM
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