Bread Galettes on Salad Greens Recipe

Name: Bread Galettes on Salad Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 ounces stale bread, preferably from a baguette, cut into 1 inch pieces (2 cups); 1/2 cup lukewarm water; 1 large mushroom (about 1 1/2 ounces), washed and coarsely chopped; 1 piece zucchini (2 ounces), cut into 1/4 inch pieces (1/2 cup); 2 tablespoons chopped onion; 1 1/2 tablespoons chopped fresh chives; 1 clove garlic, peeled, crushed, and chopped (1/2 teaspoon); 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 eggs; 2 tablespoons canola oil; 2 tablespoons extra virgin olive oil; 2 teaspoons red wine vinegar; 1/8 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 cups (lightly packed) cleaned mesclun (mixed young greens)

Servings: persons

2 1/2 ounces stale bread, preferably from a baguette, cut into 1 inch pieces (2 cups)
1/2 cup lukewarm water
1 large mushroom (about 1 1/2 ounces), washed and coarsely chopped
1 piece zucchini (2 ounces), cut into 1/4 inch pieces (1/2 cup)
2 tablespoons chopped onion
1 1/2 tablespoons chopped fresh chives
1 clove garlic, peeled, crushed, and chopped (1/2 teaspoon)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 eggs
2 tablespoons canola oil
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups (lightly packed) cleaned mesclun (mixed young greens)

1
Place the bread pieces in a bowl, add the water, and squeeze the bread lightly to saturate it with the water.
2
Add the mushroom, zucchini, onion, chives, garlic, 1/4 teaspoon each salt and pepper, and the eggs, and mix well.
3
(The ingredients should be well combined but not like a puree.)
4
Heat the canola oil in one large or two smaller skillets.
5
Using about 1/2 cup of the bread mixture for each of four pancakes, spoon it into the skillet(s), and press down on it with a fork to make pancakes that are about 5 inches in diameter and 1/2-inch thick.
6
Cook the pancakes for about 5 minutes over medium to high heat, then flip them over, and cook them on the other side for 5 minutes.
7
Transfer the pancakes (or galettes) to a warm plate, and set them aside while you make the salad.
8
In a bowl large enough to hold the salad greens, mix together the olive oil, vinegar, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
9
Add the mesclun to the bowl, and toss well to coat the leaves with the dressing.
10
To serve, divide the salad among four plates, and place a bread galette on top or alongside the greens on each plate.
11
Serve.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/2 ounces stale bread, preferably from a baguette, cut into 1 inch pieces (2 cups), 1/2 cup lukewarm water, 1 large mushroom (about 1 1/2 ounces), washed and coarsely chopped, 1 piece zucchini (2 ounces), cut into 1/4 inch pieces (1/2 cup), and more.

Yes, Bread Galettes on Salad Greens falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bread Galettes on Salad Greens

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