Food

Stéphane Chicheri’s Almado-style Bread Salad

By Alexandra Whyte On July 18th, 2024

“This recipe is first and foremost an “anti-waste” dish, because it gives a second life to a tomato salad and old bread from the previous day. Over the years it has become a signature dish, combining authentic flavors of tomato, farmhouse bread, onion, garlic and basil. This summer creation can be served on its own, with a side dish, at room temperature or even hot.” – Stéphane Chicheri

Ingredients

Serves 4

Salad

40 g crustless farmhouse bread
50 g “wonky” tomatoes, stalks removed
1 extra fresh spring onion
1 pink garlic clove
2 basil leaves
1 dash of red wine vinegar
20 ml of extra virgin olive oil
salt
freshly ground pepper

Pesto

10 g pine nuts
1 pink garlic clove
basil
1 handful of baby rocket leaves
lemon juice
20 ml virgin olive oil
10 ml vegetable stock
salt
Espelette pepper

Finishing Touches

2 red mullet fillets
2 small prawns
salt
Espelette pepper
cooking olive oil
4 oyster leaves
2 small cherry tomatoes
4 Parmesan cheese shavings
balsamic vinegar reduction

Directions

Prep Salad

Remove the crust and cut the stale bread into 1cm cubes, set aside. Roughly chop all the tomatoes – keep the skin and seeds.
Peel and roughly chop the garlic and onion. Place these in a food processor with the remaining
ingredients, except for the bread.
Mix, check the seasoning and coat the bread cubes.
Mix gently and refrigerate for one to several days.

Make Pesto

Mix all the ingredients together in a bowl, check the seasoning and set aside.

Make Seafood, Assemble and Serve

To serve, arrange the bread salad in a suitable container
Cook over a high heat, but be careful not to overcook the red mullet and prawns, keeping them translucent, and leave to rest for a few minutes
Roast the cherry tomatoes
Arrange the warm fish and shellfish on the fresh bread salad, finish with the pesto, oyster leaves, Parmesan shavings, cherry tomatoes and a dash of balsamic

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