Bread salad

Page 342

| Course Type: Salads

(2 reviews)

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Recipe Review

This recipe is a bit elaborate, but it did have everyone asking for more. It's not difficult though, she really takes you by the hand, she tells you when to taste, and what to pay attention to.

Do read the recipe carefully before you start, even when you have made it before. I didn't and I thought I was close to finishing off the salad when I still had to cook the scallions and put the bread in the oven. And there are other small details that are easy to miss if you don't read carefully.

In the book the salad is given together with the roast chicken for two reasons. Good reasons, but not so essential that you can't make this without the chicken. One, you need to put the bread in a hot oven for a few minutes and it's good to use the cooling-off heat for that. Two, you are supposed to put a bit of the pan juices of the chicken in the salad, which makes it even more delicious.

I have also tried this with flat-leaf parsley instead of the greens suggested, and it's very good like that as well. This is a well-balanced recipe though and I wouldn't want to change too much.

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