Wednesday, June 09, 2010

The time has come, and you know you're not the only one...

I read the newest IHCC post and got to the part about potluck alphabet soup parties and my brain automatically moved to Amy Sedaris theme parties, then to seventies key parties, and then somehow I was thinking about Boogie Nights and singing "Sister Christian." None of this has anything to do with this salad. It just goes to show you that my brain works in curious ways.

I've never been to an alphabet soup party (or a key party for that matter, so chill) but Kim says that people who have names beginning with the letters G-K bring a salad. I can work with that. I also had a really tasty loaf of raisin walnut artisan bread that I can't believe I even paid for, since I now can bake my own. I came across Mark's Grilled Bread Salad, but having only this sweet bread, I needed to adapt. I thought about raisins and tomatoes, which made me think of this Moroccan inspired chicken dish I make in the winter, and then I started thinking of Morocco and Sex and the City 2 and how badly I would love to go there on vacation and own at least one pair of Jimmy Choos. Alas, I can eat this salad and dream.

Grilled Bread Salad
Adapted from Mark Bittman's Quick and Easy Recipes from the New York Times
* Changes/additions in red

1 small baguette or other artisan loaf (I used raisin walnut)
1 1/2 lbs. cherry tomatoes, quartered
1/4 c. red onion, scallion, or shallot, diced
1 clove garlic, minced
Juice of one lemon
1/4 c. olive oil
1 tsp. cumin
1 tsp. cinnamon
salt and pepper to taste
1/4 cup mint leaves, finely chopped

Slice bread into quarters lengthwise. Set under broiler or onto a preheated grill. Cook until just lightly charred, but not blackened. Turn and repeat. Remove and set aside to cool. Cut into 1 inch cubes.
In a large bowl, add tomatoes and press with the back of a fork to release seeds and juices. Add onion, garlic, lemon juice, olive oil, cumin and cinnamon and toss to coat. Season with salt and pepper. Add bread, toss to coat, and let stand 20-30 minutes. Bread cubes should be moist, but still crispy at the edges. Add mint and serve.

Print the recipe

p.fricking.s! See that adorable little plate? It's made from a palm leaf and is entirely biodegradable and compostable. I got them from the lovely folks at Marx Foods and now I want a huge batch for our beach house week this summer.


girlichef said...

That's a great salad...looks filling and sounds tasty!

Giovanna said...

I love a good panzanella! Your salad looks delish : )

Carla and Michael said...

I've seen a lot of TV chefs make this, but never tried or tasted one. Must do so soon. Thhink I'll start with this one. Love the plates, they're adorable.

Pierce said...

I've never tried this - looks good. I always learn something new from IHCC folks :-)

Anonymous said...

Totally making this! And I've seen those plates! They seem so awesome. I can't believe people didn't make them sooner - solving the planet crisis...hey, I wonder if they could work on the bp oil spill?
Love, Jenny C

Debinhawaii said...

The salad looks delicious and I tried the plates too--aren't they fun?! ;-)

Kim said...

I'm with you on a pair of Jimmy Choo's! I'd definitely love to rock out with a pair of those.

The bread salad was a great pick and it looks delicious.

Claudia said...

Lovely panzanella take. I'm always saving recipes that use up the extra day old (or more) bread.