You'll Need (for the galettes): 3 cups bread, torn into 1/2" pieces (about 1/2 to 3/4 of a baguette of French bread), 3/4 cup warm water, 1/2 cup dry salame (about 10 pieces, thinly sliced), 2 crimini mushrooms (finely diced), 1/2 cup green peas (cooked, at room temperature), 1/2 cup mozzarella cheese (finely diced), 1/2 cup colby jack cheese (shredded), 1 tsp fresh rosemary (finely chopped), 1 Tbsp olive oil, 3 large eggs, pinch salt, pinch pepper, 2-3 Tbsp vegetable oil
You'll Need (for the salad): 2 large bunches of greens (you pick your favorite type, washed and dried), 1 large carrot (peeled into ribbons), 1 tsp fresh lemon zest, juice of 1 lemon, 2 Tbsp extra virgin olive oil, pinch of salt and pepper, 1 tsp fresh thyme (chopped)
How to Prepare (galettes):
In a medium preparation bowl, soak the bread in the water (for a few minutes). Squeeze excess water from bread (pour any remaining water out). Add the remaining ingredients (except for the vegetable oil) and mix well. Score the mixture into four sections. Heat the vegetable oil in a large skillet or saute pan (for interesting facts on the difference between a skillet and a saute pan, click this link). If you want to know if your oil is hot enough, take a wooden spoon and stick the narrow, handle side in the oil. If the oil sizzles up around the handle edges, it's ready. Mold the four sections into patty shapes (like you do when you are shaping a hamburger patty). You want each galette to be about five inches in diameter. Place each galette into the pan for 4-5 minutes per side (note, if your pan is not large enough, then fit two in at a time and do two batches, to avoid over crowding). Remove from the pan and cool galettes on paper towels. Place galettes atop salad and serve.
How to Prepare (salad):
Arrange lettuce evenly on a large platter. Evenly sprinkle the carrot ribbons over the lettuce. Evenly sprinkle the lemon zest and thyme over the salad. Drizzle the lemon juice and extra virgin olive oil over the salad. Add a pinch of salt and pepper if desired.
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