2 1/2 ounces stale bread, preferably from a baguette, cut into 1 inch pieces (2 cups)
1/2 cup lukewarm water
1 large mushroom (about 1 1/2 ounces), washed and coarsely chopped
1 piece zucchini (2 ounces), cut into 1/4 inch pieces (1/2 cup)
2 tablespoons chopped onion
1 1/2 tablespoons chopped fresh chives
1 clove garlic, peeled, crushed, and chopped (1/2 teaspoon)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 eggs
2 tablespoons canola oil
Salad
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups (lightly packed) cleaned mesclun (mixed young greens)
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.
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.
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.
To serve, divide the salad among four plates, and place a bread galette on top or alongside the greens on each plate. Serve.
