Crunchy Bread Mix Salad with Basil Dressing. Usually, when bread is left overnight, it turns hard and many people throw it away, which is a waste. Instead, stale bread is transformed into a delightful addition to any meal. In this recipe, the bread is cut into cubes, roasted in a wok with olive oil, and added to a delicious vegetable salad.
The basil-flavored oil not only enriches the bread’s taste and also serves as the base for a vibrant dressing that ties the dish together. Basil’s robust aroma makes a strong impression, elevating the entire recipe.
Basil is revered in India as a sacred herb with notable healing properties. Across Southeast Asia, it is utilized in various medicinal traditions to address ailments ranging from eye diseases and ulcers to bronchitis, stomach issues, and even skin conditions like eczema. Historically, basil was considered a noble herb, with its name derived from the Greek word for royalty.
Before discarding old bread, consider this innovative recipe that gives it new life. Scroll further for detailed instructions.
Crunchy Bread Mix Veggie Salad
A refreshing and innovative salad that revives day-old bread by combining crunchy toasted croutons, fresh vegetables, and a vibrant basil-infused dressing for a burst of flavor.
Ingredients
- 1 loaf of day old bread (or older, as long as it is still not expired)
- 6 large stems of basil (with leaves), mash ½ of the leaves for garnish
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon Himalayan salt plus a coarse pinch for garnish
- 2 heads romaine lettuce, using only small inner leaves
- 1 teaspoon whole rose pepper, ground
- Juice of 1 lemon
- 1 cup soft tofu cut into cubes
- 1 teaspoon balsamic vinegar
- 1 tablespoon Kikkoman soy sauce
- 1/4 cup grated Parmesan cheese (optional)
- 1 large red bell pepper cut into small squares
- 6 sundried tomatoes soaked in olive oil, chopped into small pieces
Instructions
Heat the oven to 350°F/180°C.
Cut the bread into 1/2-inch (1.5 cm) cubes. Place them on a baking sheet and bake until they become crunchy and dry, but not brown.
Using a mortar and pestle, mash the basil leaves thoroughly, then add four tablespoons of olive oil. Continue crushing until a liquid pulp forms, then mix in 1/4 teaspoon Himalayan salt and ground rose pepper.
Strain the basil oil onto a skillet over medium heat until it turns a greenish hue.
Add the dried croutons and toss continuously until they turn golden brown and absorb the basil-flavored oil. Set aside.
Bring 1 cup of water to a boil in a small saucepan and add the soft tofu, cooking for one minute.
Incorporate the remaining basil pulp from the strainer into the tofu along with 1 teaspoon of balsamic vinegar, mixing until a smooth, creamy dressing forms. For an even smoother texture, blend the mixture if desired.
In a wok, heat three tablespoons of olive oil.
Add the red bell pepper and chopped sundried tomatoes, and sauté over high heat for 3 minutes.
Sprinkle with rose pepper and the remaining Himalayan salt, then remove from heat.
Toss in the rest of the basil leaves (removed from the stems), and add the lemon juice along with the Kikkoman soy sauce.
Finally, add the toasted croutons and toss well. Optionally, sprinkle with Parmesan cheese before serving on a salad plate with extra dressing on top.
Nutrition
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250.0 Calories
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30.0g Carbohydrates
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5.0mg Cholesterol
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14.0g Fat
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3.0g Fiber
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8.0g Protein
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300.0mg Sodium
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0.0g Trans fat
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