A bread salad that treats sourdough walnut bread like croutons, torn and toasted until crisp, then tossed with wilted greens and a warm vinaigrette. The nuttiness of the bread echoes the walnuts baked into it, and comes together faster than any other dinner on a tired night.

Serves 2. 20 minutes, 15 at the stove.

About 410 calories a serving, 15 g protein, 26 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Tear half the loaf into 1-inch pieces and toss with 2 tablespoons oil and a pinch of salt and pepper. Spread on a sheet pan and slide into a 375°F [190°C] oven while you work on the greens.
2. Halve 2 garlic cloves lengthwise and warm them in a skillet with 1 tablespoon oil and 1 tablespoon butter over medium-high heat until the garlic softens and the oil smells fragrant, about 1 minute. Check the bread at this point; it should be turning golden.1 min
3. Add 4 cups of mixed greens to the skillet and stir until they wilt and collapse, about 3 minutes, while the bread finishes toasting. The bread is done when the edges are crisp and the pieces feel dry.3 min
4. Pour 2 tablespoons red wine vinegar over the greens off the heat, season with 1/4 teaspoon salt and pepper to taste, and toss gently. Fish out and discard the garlic cloves.
5. Remove the bread from the oven and tip it into the skillet. Toss everything together and divide between two bowls. Serve warm.

Note Swap the greens for bitter chicory, radicchio, or even shredded cabbage. Leftovers keep two days covered in the fridge, though the bread softens. Serve with a sharp cheese or a poached egg on top to stretch it.