Tangled Branches: Satiated
riveting tales of how we sustain ourselves
Sunday, September 16, 2007
BHT Bread Salad
No, not the preservative BHT, but Bacon, Herb and Tomato. I needed to use up some leftover odds and ends of various breads that were languishing in the fridge - Afghan bread, baguette, and Tuscan bread (it was too late for the multi-grain boule). The garden is still producing tomatoes, but at a more comfortable pace, and the herbs are spilling over the edges of the paths.
Fry 4 slices of bacon in a large skillet.
Cut leftover bread into largish bite-sized pieces - say, 1" cubes. Slice 2 cloves of garlic thickly.
Remove the bacon to a plate, and spoon off most of the bacon fat. Pour olive oil into the skillet to replace the bacon fat. Think about this for a while. Saute the garlic and bread cubes until the bread is toasty and crunchy, but the centers of the cubes are still soft. Season to taste with salt and pepper.
Pour the contents of the skillet into a large bowl (a much larger bowl than you think you'll need).
Dice as many ripe tomatoes as will give you a salad that's mostly bread, but with plenty of tomatoes.
Chop coarsely a mixture of herbs. I used basil, cinnamon basil, red basil, lemon basil, parsley, sweet marjoram and 'Zaatar', but very small amounts of the last two.
Add the tomatoes, herbs, and crumbled bacon to the bread cubes in the bowl. Toss everything together, taste and add salt, pepper, and/or olive oil, as needed. Eat immediately! Before it gets soggy.
Labels: herbs, salad, tomatoes
posted by Entangled at 7:05 AM
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