Corn‐Bread‐Salad with Caramelized Tomatoes
The perfect recipe to use up leftover bread
After a birthday party I had a whole bag of pretzels leftover and I just can’t waste food so I created this recipe. I used pretzels because that’s what I had, but of course you can use any other leftover bread as well!
3 fresh corncobs
150 grams bread
1 bunch of parsley
5 sticks of celery
1 spring onion
250 grams cocktail tomatoes
1 tbs honey
1 tbs white balsamico or cider vinegar
7 tbs canola oil
salt and pepper
Boil the corncobs in salted water for 15 minutes. Take them out of the water and let them cool down.
Meanwhile heat up 2 tbs of oil in a pan. Add the tomatoes (you can even keep a bit of the stem, it looks nice on the plates) and sear them for 1 minute. Then add the honey and turn down the heat to the lowest level. Let the tomatoes stew for about 15 minutes then add the vinegar and turn off the heat. Cut the bread into small pieces. Heat up the rest of the oil in another pan (be careful - don’t heat up too much as the bread will burn easily), I recommend on level 2. Then add the bread, mix everything and toast the bread until it’s golden brown all around. While the bread is roasting you can start to cut off the corn from the cob, then chop the parsley, the spring onions and the celery. Mix everything in a bowl, squeeze the limes over the salad, add salt and pepper (as you like it), then add the tomatoes and the honey‐tomato‐sauce from the pan, mix again and add the bread at the end.
text and photos: Gianna Thiess