Brussels Sprouts and Apple Bread Salad

other recipes

Late Fall

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45 mins

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4

Inspired by Panzanella, what we call “Bread Salad” might be our most practical recipe of the season. With the basic formula of crispy cubes of bread, veggies de jour, and a dressing to be soaked up by the bread, Bread Salad will make use of whatever you have kicking around. The key to success is properly seasoning, so make sure to taste and adjust acid, fat (oil/mayo), or salt.

Ingredients

from your CSA Club Share

from your pantry

  • Oil (tasty oil like olive oil or butter. If not, anything would work) – 3 Tbsp + 2 T
  • Black Pepper
  • Mayo – 1T

larder items

  • Salt – (garlic, spring onion, or celery, if you’d like) – 1 tsp
  • Pickled Cherry Tomato – ¼ cup tomatoes and 2-3 Tbsp pickle liquid

tools

Nothing special for this recipe!

Directions

mise

  1. Chop the bread into 1” cubes and set aside in a large bowl.
  2. Quarter the brussels sprouts and set aside.
  3. Small dice the onion. Set aside with the brussels sprouts.
  4. Rough chop the spinach and celery leaf and set aside.
  5. Cut the apple into quarters, then slice into ¼ “-thick slices

cook

  1. In a large saute pan over medium-low heat, add ¼ c of oil and bread cubes. Toss the bread to coat with oil, and continue to stir frequently until the bread is golden brown and crispy.
  2. You will notice a change in the way the bread sounds as you stir it when it’s ready, ~ 7 mins. Empty bread cubes into a large bowl and set aside.
  3. Return the pan to medium heat, and add another 2T oil and the brussels sprouts and onion. Stirring frequently, cook until the brussels sprouts begin to develop some color ~ 7 min. Add the spinach and celery leaves, and season with 1tsp salt. Continue stirring frequently until the spinach is fully wilted, ~ 3 mins. Remove from the heat.
  4. Into the bowl with the bread cubes, add the apple, sauteed veggies and mix.
  5. Finally, add pickled cherry tomatoes, pickle liquid, and mayo. Mix well until most of the dressing has been soaked up. Taste and adjust acid, fat (oil/mayo), or salt

plate

Garnish with more celery leaf if you’d like, load up into a bowl, and enjoy.