Stuffing Salad

• 1 loaf crusty bread, torn into bite-size pieces
• 8 -10 celery ribs, cleaned
• 2 tablespoons chopped fresh sage
• 1/2 cup chopped flat leaf parsley
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1/2 cup extra-virgin olive oil
• 2 tablespoons melted butter
• 2 garlic cloves
• salt and pepper, to taste
• 1 pinch hot pepper flakes
• 4 tablespoons white wine vinegar
• 1 lb micro greens, of your choosing

1. Combine bread, celery and herbs in a large bowl.
2. In a food processor, fitted with the metal blade, chop garlic and salt. Add hot pepper flakes and vinegar.
3. Add olive oil and butter in a stream to emulsify.
4. Toss bread mixture in dressing.
5. Allow to stand for 20 minutes for bread to absorb the dressing.
6. Toss with micro greens and serve.

crusty bread, celery, fresh sage, flat leaf parsley, thyme, rosemary, extravirgin olive oil, butter, garlic, salt, hot pepper, white wine vinegar, micro greens

Taken from www.food.com/recipe/stuffing-salad-534059 (may not work)