F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Bread Galettes on Salad Greens

  • SERVINGS: 4
  • FAST
  • VEGETARIAN

Galettes

  1. 2 1/2 ounces stale bread, preferably from a baguette, cut into 1 inch pieces (2 cups)
  2. 1/2 cup lukewarm water
  3. 1 large mushroom (about 1 1/2 ounces), washed and coarsely chopped
  4. 1 piece zucchini (2 ounces), cut into 1/4 inch pieces (1/2 cup)
  5. 2 tablespoons chopped onion
  6. 1 1/2 tablespoons chopped fresh chives
  7. 1 clove garlic, peeled, crushed, and chopped (1/2 teaspoon)
  8. 1/4 teaspoon salt
  9. 1/4 teaspoon freshly ground black pepper
  10. 2 eggs
  11. 2 tablespoons canola oil

Salad

  1. 2 tablespoons extra virgin olive oil
  2. 2 teaspoons red wine vinegar
  3. 1/8 teaspoon salt
  4. 1/4 teaspoon freshly ground black pepper
  5. 4 cups (lightly packed) cleaned mesclun (mixed young greens)
  1. Place the bread pieces in a bowl, add the water, and squeeze the bread lightly to saturate it with the water. Add the mushroom, zucchini, onion, chives, garlic, 1/4 teaspoon each salt and pepper, and the eggs, and mix well. (The ingredients should be well combined but not like a purée.) Yield: About 2 cups.
  2. Heat the canola oil in one large or two smaller skillets. Using about 1/2 cup of the bread mixture for each of four pancakes, spoon it into the skillet(s), and press down on it with a fork to make pancakes that are about 5 inches in diameter and 1/2-inch thick. Cook the pancakes for about 5 minutes over medium to high heat, then flip them over, and cook them on the other side for 5 minutes. Transfer the pancakes (or galettes) to a warm plate, and set them aside while you make the salad.
  3. In a bowl large enough to hold the salad greens, mix together the olive oil, vinegar, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Add the mesclun to the bowl, and toss well to coat the leaves with the dressing.
  4. To serve, divide the salad among four plates, and place a bread galette on top or alongside the greens on each plate. Serve.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.