Stale bread isn't just for the birds

By Bev Bennett
Los Angeles Times Syndicate

(Los Angeles Times Syndicate) -- If you thought stale bread was for the birds, think again. Once bread loses a little of its spongy texture, it becomes a whole other food.

Sure, day-old bread is a little tough if you want to eat it slathered with butter, but it's a marvelous and versatile ingredient in a number of dishes.

Stale bread can be added to soups without becoming gummy. In fact, Italian and Spanish cooks base some of their most popular soups on leftover bread. They use it as a thickener for soups. Any cook who prides herself on her bread pudding uses old bread because it means a delicious contrast between the silken custard and crisp, toasted bread. And if you ever need bread crumbs, you know you'll have to start with a firm loaf.

Bread salad, one of my favorite warm-weather dishes, always tastes better when I use stale bread as a base. The vinaigrette dressing coats the bread cubes but doesn't soak in.

For best results buy a good-quality sourdough, onion or rye bread. Cut the bread into cubes and toast with a little olive oil and garlic to intensify the flavor.

Serve the following salmon bread salad with cantaloupe marinated in a little port for a delicious lunch or light dinner.

Salmon Bread Salad

• 1 (8-ounce) salmon fillet, cut 1-inch thick
• Olive oil
• 1/4 teaspoon pepper, divided
• 1 garlic clove, peeled and smashed
• 2 packed cups sourdough bread cubes, cut in 1-inch cubes
• 2 medium tomatoes, cored and chopped
• 1/4 cup chopped green onions, green parts only
• 1/4 cup pitted Kalamata olives
• 2 teaspoons fresh chopped oregano, basil or Italian parsley
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt

Brush salmon with oil to taste and season with 1/8 teaspoon pepper. Place on broiler pan, 3 inches from heat. Broil 8 to 10 minutes, or until cooked through to center.

Meanwhile, heat 1 tablespoon olive oil in medium skillet. Add garlic and bread cubes and saute over medium heat until bread is brown, 5 to 10 minutes.

Remove from heat and place in serving bowl. Discard garlic. Break cooked salmon into bite-size pieces and add to bread. Add tomatoes, green onions, olives and oregano.

In cup stir together lemon juice, 2 tablespoons olive oil, salt and remaining 1/8 teaspoon pepper. Pour over salad. Toss gently, but well.

Makes 2 servings.