Stuffing Salad - cooking recipe

Ingredients

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

Preparation

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