Crunchy garlic bread salad with tomatoes and mixed salad
Time
Preparation time: 20 min.
Cooking or baking time: 10 min.
Total preparation time: 30 min.
If it had not rained, I would not have turned on the television on the last holiday in the early afternoon: There prepared a very nice chef (with great restaurant: highly recommended!) From the region to a bread salad, which I prepared immediately after the broadcast.
ingredients
- stale, fresh or dried bread, rolls or toast (I had dried toast at hand and cut crusts from a fresh farmhouse bread)
- a few toes of garlic or as I always have at hand: garlic in garlic oil and not too little of it
- 1-2 sprigs of rosemary
- many aromatic cherry tomatoes
- 2-3 spring onions
- Mixed salad (which is in stock: lamb's lettuce, lettuce, lollo rosso, baby spinach, iceberg lettuce, romaine lettuce, oak leaf salad, arugula, radicchio - all the same!)
- coarse salt, herbal salt
- balsamic
preparation
- The bread is cut into small cubes / strips and placed in a freezer bag.
- On top of that comes plenty of garlic or garlic oil. Turn the bag over and over and let it pass well. If garlic oil / -mus is not in stock, some split toes in olive oil in the pan with 1-2 sprigs of rosemary and spring onions are sweated (Caution: do not burn).
- Add the bread cubes and fry them crisply on all sides.
- Share tomatoes.
- Clean the lettuce, wash and spin dry.
- Tomato, salad and roasted garlic bread cubes in a bowl.
- Sprinkle with some balsamic vinegar, spread a little olive oil and coarse herb salt over it and mix carefully.
The bread salad tastes as a side dish to a piece of grilled meat; we enjoyed it with chili sardines refined as a main meal.
Who wants to try it:
I recommend dried toast (previously cut into cubes). The white bread is nice and crumbly and absorbs the garlic oil well. Sounds unspectacular, but beware: addictive!
