A few weeks ago, I could have sworn that I had invented the idea of using bread as a base for a salad. Cube up some white bread, drizzle with a little olive oil, toast those suckers in the oven until just quite crouton territory, and then mix in some roasted tomatoes and BAM – you’re transported into summer on the coast. Little did I know the Tuscans figured that one out just a wee bit before my time.
For this particular salad, I decided it needed something to make it a bit more filling, so I thought adding in the potatoes would suit up just fine. I will say that this is something I came up with when I obviously needed some carbohydrates in my life. Now if only I could come up with a way to add some meat between two slices of bread, what would I call it?
What you’ll need:
- Good White Bread – 2 slices, cubed
- Red Potatoes – 8 small, quartered
- Red Pepper – 1 medium, seeded and sliced
- Spinach – 1 cup
- Olive Oil – 3 tbsp.
- Goat Cheese – 2 tbsp., crumbled
- Salt – to taste
- Pepper – to taste
- In a pot over medium high heat, add your olive oil. Once oil is hot, add your potatoes, salt, pepper and cook for 10 minutes.
- Once potatoes are a bit brown on the outside, add the bread cubes and toss in with potatoes so that it’s coated with the left over oil. Cook for an additional 10 minutes.
- Add your red pepper and toss again. Cook for 5 minutes
- Add your spinach and use your tossing skills. Cook for 5 more minutes.
- Turn off the heat. The goat cheese is the last thing to be tossed around in the pan. Serve warm.