Warm Bread Salad Recipes

Steps:

• Cut the top third of the bread off and set the parts aside, uncovered, for several hours or overnight. When the bread is somewhat stale, use your hands or a spoon to scrape the bread away from the crusts. Set the larger bottom crusts aside and rip the top crusts into small pieces. Place the pieces, along with the interior bread, in a large bowl and add 2 cups of the stock. Sprinkle the remaining cup of stock over the bread-crust bowls. Set aside.
• Preheat the oven to 300 degrees. In a large skillet, melt 3 tablespoons of the butter over medium heat and add the onions, carrots and celery. Cook, stirring, until the vegetables are tender (do not let them brown), 3 to 4 minutes. Add the chicken livers and continue to cook until they are just cooked through, 3 to 5 minutes.
• Add the sherry vinegar and currants to the pan with the livers and cook until the vinegar just evaporates, about 2 minutes. Remove from the heat and add the soaked bread, sage, thyme, salt and pepper. Mix thoroughly.
• Dice the remaining 2 tablespoons of butter and dot inside the bottom of the bread bowls with it. Spoon the mixture into the bowls, packing it in and mounding it. Cover the bowls with foil and place them on a baking sheet. Bake for 25 minutes, or until they are warmed through. Slice into wedges and serve.

Steps:

• Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
• Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

Steps:

• Preheat oven to 400 degrees. Tossbread with oil and a pinch of salt.Spread onto a baking sheet,and bake until golden brown andcrisp, about 15 minutes.
• Combine endives, radicchio,lettuce, and frisee in a bowl. Addhazelnuts, bacon, and croutons.Drizzle with half the vinaigrette,and toss well to combine.Add remaining vinaigrette asdesired. Season with salt andpepper. Garnish with cheese.

Steps:

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Steps:

• Place currants in a small dish, add red wine vinegar and 1 tablespoon warm water, and set aside. Heat broiler. Place pine nuts in small baking dish, and toast under broiler until very lightly colored. Set aside.
• Cut bread into three or four large chunks. Closely trim off most of the crust and reserve, if desired, to toast and use for bread crumbs or to float in soup. Brush bread all over with 2 tablespoons olive oil. Briefly broil bread chunks, turning until crisp and golden on surface. Remove from oven, trim off any charred tips, and tear chunks into irregular pieces, from 2-inch wads to large crumbs. You should have 4 cups. Place in wide metal, glass or ceramic salad bowl.
• Whisk 1/4 cup olive oil with 1 1/2 tablespoons Champagne vinegar. Season with salt and pepper. Drizzle 1 1/2 tablespoons of this dressing over bread and toss.
• Place one tablespoon olive oil in a small skillet. Add garlic and scallions, and cook, stirring constantly, over low heat until softened but not colored. Add to bread and fold in. Drain currants and fold in. Add pine nuts and fold in. Drizzle salad with stock or water, and fold in. Taste a couple of pieces of bread. Add a little more vinegar, salt and pepper if necessary. Toss well, and transfer to a 4-cup baking dish. Tent lightly with foil. Do not wash salad bowl. Set salad aside until about 30 minutes before serving time.
• Heat oven to 450 degrees. Place bread salad in oven, turn off heat, and leave for 15 minutes. Return salad to bowl. Add greens, remaining vinaigrette, and enough of remaining olive oil so bread is not dry. Toss again. Serve with grilled or roasted meat.

Steps:

• Preheat the oven to 200°C/400°F/Gas6.
• Leave the eggs in their shells at this point (you will need to poach them later on).
• Shave the parmesan with a vegetable peeler and put to one side.
• Peel and slice the garlic.
• Remove the crusts from the ciabatta and discard. Tear the bread into finger sized pieces.
• Put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning.
• Bake for 10 minutes until the bread is crisp.
• Lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy.
• Mix the lemon juice with 8 tablespoons of olive oil and season.
• Put a big pan of unsalted water on to boil.
• In a large bowl, toss the salad leaves, pancetta, bread and the dressing together.
• Divide between 4 plates.
• When the pan is simmering, gently crack the 4 eggs into the simmering water to poach.
• Simmer for 4 minutes if you like a soft egg, or to your liking.
• Place an egg on top of each salad and add the parmesan shavings.
• Serve straight away - Don't let the eggs get cold!

Steps:

• Brush both sides of bread with 1 tablespoon oil. Place on a baking sheet. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly browned. Cut into 1-in. cubes. , In a large bowl, toss the bread cubes, tomatoes, cucumber, onions and cheese. Divide among four lettuce-lined salad plates. In a small bowl, whisk the vinegar, garlic, basil and remaining oil. Drizzle over salads. Serve immediately.