Spicy Winter Salad with Cucumber and Zesty Breadcrumbs
Ingredients
- —200 g pickles, with 1/2 of the brine
- —1 teaspoon honey
- —6 tablespoons extra virgin olive oil
- —Handful of parsley or chives
- —2–3 slices of stale bread, roughly crumbled
- —1–2 tablespoons hot sauce
- —1 cucumber, thinly sliced into half-moons
- —2 celery stalks, thinly sliced into half-moons
- —Seasonal salad leaves of choice
- —Salt
- —Black pepper
Instructions
Pulse the stale bread into coarse crumbs.
Sauté the breadcrumbs in olive oil until lightly golden.
Mix hot sauce into the crumbs and cook for another minute until crispy.
Let cool on a plate.
Blend pickles, pickle brine, honey, olive oil, and herbs into a creamy dressing.
Slice the cucumber and celery into half-moons.
Toss the salad leaves with the dressing, cucumber, and celery.
Divide onto plates and sprinkle the warm breadcrumbs on top.
Serving Tip
This winter salad is fresh, zesty, and perfect for balancing rich dishes. The creamy pickle and herb dressing adds depth, while the crispy hot-sauce breadcrumbs bring warmth and texture. A simple yet surprisingly luxurious salad that works all season long. Serve the breadcrumbs immediately for maximum crunch.
Storage Tip
Store the breadcrumbs separately in an airtight container to keep them crispy.