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-> [Bakery, Breads, Pastry, Salads, Vegetables] -> [Pepper and bread salad Recipe] |
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Pepper and bread salad
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| Artist: |
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| Categories: |
Bakery, Breads, Pastry, Salads, Vegetables |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| | Sweet red pepper | | 2
| cup | Bread cubes, packed | | | - (see note) | | 2 1/2
| tbsp | Capers | | 1
| tbsp | Fresh thyme leaves, minced | | 1
| | Green onion, minced | | | - both white and green parts | | 1
| | Celery stalk | | | - trimmed and diced | | 2 1/2
| tbsp | Olive oil | | 2
| tsp | Sherry vinegar | | 1
| tsp | Prepared Dijon mustard | | | Freshly ground pepper |
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Procedures:
| 1 | Spear pepper with fork and hold over open flame until it blisters all over. | | 2 | Place in plastic bag and set aside until skin loosens, about 30 minutes. | | 3 | Meanwhile, place bread cubes in colander and hold under cold water to dampen. | | 4 | Squeeze bread dry. | | 5 | Place in salad bowl. | | 6 | Add capers, thyme, green onion and celery. | | 7 | Using sharp paring knife, peel skin off pepper. | | 8 | Core and dice into half-inch pieces. | | 9 | Add to bread salad. | | 10 | Stir together oil, vinegar, mustard and pepper to taste in small cup. | | 11 | Pour over salad and toss well. | | 12 | Note: a good quality, crusty french bread is essential for this salad. | | 13 | It should be at least one day old. | | 14 | If still soft, place bread cubes on baking sheet and toast at 350 °F for 5 to 10 minutes |
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