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Caraway Seed and Herb Soda Bread Panzanella Salad


For the caraway seed and herb soda bread:

3¾ cups flour

2½ teaspoons salt

1 teaspoon baking soda

1⅔ cups buttermilk, shaken well

1 tablespoon fresh thyme, chopped

1 teaspoon fresh parsley, chopped

½ teaspoon caraway seeds

For the mustard-beer vinaigrette:

5 tablespoons olive oil, separated

¾ cup shallots, finely chopped

2 teaspoons garlic, chopped

1 cup ale

3 tablespoons apple cider vinegar

2 teaspoons honey

1½ tablespoons whole-grain mustard

1 teaspoon thyme

Salt and freshly ground black pepper

To assemble:

4 tablespoons butter, divided

1½ pounds assorted wild mushrooms (morel, oyster, cremini), thinly sliced

3 garlic cloves, thinly sliced

4 1-inch slices Caraway Seed and Herb Soda Bread

4-5 chives, chopped

2-3 small heads frisée, torn into small clumps

¼-½ cup Mustard-Beer Vinaigrette


  1. Preheat oven to 425 degrees and line baking tray or loaf tin with Silpat or parchment paper.
  2. Sift flour, salt, and baking soda in large bowl and whisk together to combine.
  3. Pour in buttermilk, herbs, and caraway seed. Stir together until dough forms (or mix by hand). Note: Dough will be wet and shaggy at this point.
  4. Lightly flour work surface and hands, and turn dough out. Knead gently, just until it comes together. Mold into small loaf.
  5. Bake for 30 minutes, rotating halfway through to ensure even browning. Loaf is done when golden brown and bottom sounds hollow when you tap it. Allow to cool on wire rack at least 30 minutes before slicing.

Mustard-Beer Vinaigrette

  1. Heat 3 tablespoons olive oil in small sauté pan. Add shallots and garlic and sauté until very soft, but not brown.
  2. Add ale, vinegar, and honey and simmer 4 to 5 minutes or until mixture is lightly reduced. Cool slightly.
  3. Place mixture in blender with mustard. With motor running, add remaining 2 tablespoons olive oil, then add thyme. Season to taste.

To Assemble

  1. In large sauté pan set over medium heat, melt 2 tablespoons butter. Add mushrooms and garlic and cook 2 to 3 minutes, or until mushrooms are tender. Once tender, use slotted spoon to scoop mushrooms into large bowl. Set aside.
  2. Place sauté pan back over medium heat and add remaining 2 tablespoons butter. Once melted, use tongs to carefully add soda bread. Cook on one side for 1 to 2 minutes, until golden brown. Flip with tongs and cook other side until golden brown. Drain on paper towel-lined plate. Once bread is cool enough to handle, cut into 1-inch cubes.
  3. Combine bread cubes with mushrooms, chives, and frisée. Toss with vinaigrette and serve.

From Savannah Sasser Reimagines the Traditional St. Patrick’s Day Feast.

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