A warm salad that turns sweet raisin bread into dinner by toasting it until crisp, then tossing it with sharp greens and a tangy vinaigrette. The bread's seeds and oats get nutty and crunchy in the pan. Comes together while the bread toasts.

Serves 2. 25 minutes, 15 at the stove.

About 750 calories a serving, 6 g protein, 163 g carbohydrate, 16 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Trim the crusts from 4 slices of Dave's Killer Bread, cut the bread into 3/4-inch cubes, and set aside. Roughly chop 1 clove of garlic and mince 1/4 small onion; set aside.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. When the oil shimmers, add the bread cubes and toast for 4 to 5 minutes, stirring every minute, until they are golden and crisp at the edges; this overlaps with the next step. While the bread toasts, tear 4 ounces of bitter greens into bite-sized pieces and place in a bowl.5 min
3. Add the garlic and onion to the skillet and cook until fragrant, about 1 minute. Pour the toasted bread, garlic, and onion over the greens in the bowl.1 min
4. Whisk together 2 tablespoons of red wine vinegar, 1/4 teaspoon of salt, and a pinch of pepper in a small bowl. Drizzle over the salad, toss well to coat, and serve warm.

Note To swap, use arugula or spinach if chicory is unavailable, though the salad loses its sharp edge. Leftovers keep for one day, though the bread softens; reheat gently in the oven. Serve with a fried egg on top or alongside roasted vegetables to stretch the dish.