I picked up a “German Rye” from the recently opened Firebrand Breads in Oakland’s The Hive. While there I ogled the pastries, and left with a delicious miso dill salmon sandwich from the recently relocated Pal’s Takeaway.
In any case, I found myself with an excess of nicely crusty, slightly sour rye bread. Thinking of it on my way home, after advising a friend to roast all her vegetable sides for Thanksgiving, I decided to roast my own bread salad for dinner.
I started writing this out as an ingredient list and instructions like a standard recipe, but that’s not what this, or I am about. It’s a flexible, easy process, though I was particularly pleased with this combination of ingredients.
Preaheat the oven to 4oo F. Crush 3 large cloves garlic into more olive oil that you think you’ll need to coat your vegetables and bread. I used about 1/3 cup. I also added a couple of spoonfuls of homemade sauerkraut to the oil/garlic coating, to salt the mixture, and see if the roasted taste of the kraut added anything (it did). Cut several slices of bread into crouton sized cubes, add some sliced mushrooms and kale (the kale will shrink significantly) and toss with the olive oil mixture. It took quite a bit of tossing to get the oil to adhere to the bread, rather than just the kale/mushrooms. If bread doesn’t have a nice oil coating, add a bit more oil, then pour into a single layer in a sheet pan. Place in oven and check after 15 minutes. If bread is mostly brown, add a handful of walnuts to the pan. In your serving bowl, mix about 1/4 cup sauerkraut and and equal amount of grated cheese (I used an aged cheddar). After about another 10 minutes, or until the bread looks a good degree of brown, turn the mixture into the serving bowl, mix with the cheese/kraut, and freshly ground pepper.
Consider a bacon variation. I added two 1/4″ slices from a frozen supermarket block of bacon, and I’m very happy I did.