Mumbai Bread Salad

Red Currant Glazed Pork Chops, Braised Collard Greens and Mumbai Bread Salad

MUMBAI BREAD SALAD

Panzanella, or Italian bread salad, officially became a restaurant menu and home kitchen staple in the late '80s, and after so many years savoring, Cafe Drake wanted to try thinking outside the bread box. The result is the recipe below and photo above (nestled under a thick-cut pork chop). Bread salads are ideal for company as they can be prepared ahead (up to 2 hours) and easily feed a crowd.

Start with a loaf of French or Italian style bread, white or whole wheat. Cut into 1" cubes and place on a baking sheet (you may need to use two). Toast in the oven until the bread is quite crisp and dry but not burned. Remove and place bread cubes in a LARGE mixing bowl.

In a skillet over medium-high heat place 3 T. of olive oil. When very hot toss in 1 t. black mustard seeds. Soon they will begin popping so have a cover or lid handy! As soon as the mustard seeds begin popping add to the skillet 1 t. cumin seeds. Cook for no more than 30 seconds and immediately pour over the bread. Toss well and quickly.

Now add to the bread: 2-3 minced green chilies, 1 small red onion (diced) and 1 tomato, diced as well. Toss. Throw in about 1/2 cup of chopped cilantro and the juice of 1 lemon. Season with salt and black pepper and toss once again. Let the salad rest either in the fridge or at room temperature for about 30 minutes before serving.