Purple Daikon and Apple Bread Salad

other recipes

Fall

|

45 mins

|

Serves 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

  • Celery – 1 handful (~½ cup chopped)
  • Leek – 1 handful (~1 cup chopped)
  • Purple Daikon – ¼ large or ½ medium (~ 2 cup chopped)
  • Parsley – small handful (~2 Tbsp chopped)
  • Apple – 2 small or 1 large

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
  • Bread – ¼ loaf (~2 cup chopped)
  • 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. Chop the celery and leek into ¼” slices. Set aside together.
  3. Slice purple daikon into ¼” quarter moon pieces and set aside..
  4. Mince parsley and slice the apple into ¼ “ quarter moon pieces, aiming for a similar size to the daikon, and set aside together.

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. 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.
  2. Return the pan to medium heat, and add another 2T oil and the daikon. Stirring frequently, cook ~ 7 min. Add the leek and celery, and season with salt. Continue stirring frequently until the leeks are tender and slightly browned, ~ 5 mins. Remove from the heat.
  3. Into the bowl with the bread cubes, add the apple and parsley and mix to combine. Then add the sauteed veggies and mix. 
  4. 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 parsley if you’d like, load up into a bowl, and enjoy.