Recipe
July 18, 2024
Stéphane Chicheri’s Almado-style Bread Salad

“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
Directions
Yield: Serves 4
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
Author: Alexandra Whyte
Photographer:
Victor Bellot (Stephane's portrait)/Franck Beloncle (salad)