Bread Salad with Carrot-Top Pesto

Think one day old bread can't make a meal? Think again! This salad blends fresh ingredients with ingredients normally thrown away into a delicious meal.
Photo by Penny De Los Santos / Food & Prop Styling by Mariana Velasquez

Courtesy Mads Refslund and Tama Matsuoka Wong, from Scraps, Wilt + Weeds (Hachette Book Group)

A founding partner of Copenhagen’s world-renowned restaurant Noma, Mads Refslund is experienced in turning foraged and underappreciated ingredients into ornate meals. In his new cookbook, he tackles the timely issue of food waste, encouraging readers to make delicious meals from ingredients they typically throw away. It’s not just about using the whole thing—think cauliflower stems and roasted watermelon seeds—but at different stages: wilted herbs, stale bread, under- and overripe berries. Raid that fridge for this salad.

Ingredients for Bread Salad with Carrot-Top Pesto
  • 2 tablespoons extra virgin olive oil
  • 4 cups 2-inch chunks of day-old bread, crusts removed
  • 3 cups vegetable scraps, such as tomatoes, cucumbers and squash, raw or cooked
  • 1–2 cups chopped fresh herb stems and scraps
  • ½ cup Carrot Top Pesto (recipe below)
Directions

In a large skillet, heat the oil over medium heat. Add the bread chunks, stir to coat, and toast, stirring occasionally, for about 10 minutes, until lightly browned. Transfer to a large bowl and add the vegetable and herb scraps. Add the pesto and toss to coat. Season with salt and pepper and serve. Serves 4.

Ingredients for Carrot-Top Pesto
  • 1 packed cup carrot tops (from about 6 carrots), finely chopped
  • ½ packed cup packed parsley leaves, finely chopped
  • ½ cup finely grated Gruyère cheese
  • ½ cup toasted salted walnuts, finely chopped
  • Grated zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 garlic clove, minced
  • ½ cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon sugar
Directions for Carrot-Top Pesto

Mix all the ingredients in a medium bowl. Leftover pesto can be refrigerated for up to 1 week.

Pair It

Barton & Guestier’s Passeport Bordeaux Blanc by Laurent PradaDon’t let the recipe fool you—while this salad is fresh, green and herby, it’s also fairly hearty. Look to a wine that will similarly offer the best of both worlds. This one is soft, with ripe yellow and white stone fruits that are balanced by bright acidity. It will play along nicely with the various elements of the dish.

Published on July 16, 2017
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net



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