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PEPPER AND BREAD SALAD
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads Breads
Vegetables
Amount Measure Ingredient -- Preparation Method
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1 Sweet red pepper
2 c Bread cubes, packed
- (see note)
2 1/2 tb Capers
1 tb Fresh thyme leaves, minced
1 Green onion, minced
- both white and green parts
1 Celery stalk,
- trimmed and diced
2 1/2 tb Olive oil
2 ts Sherry vinegar
1 t Prepared Dijon mustard
Freshly ground pepper
Spear pepper with fork and hold over open flame until
it blisters all over. Place in plastic bag and set
aside until skin loosens, about 30 minutes. Meanwhile,
place bread cubes in colander and hold under cold
water to dampen. Squeeze bread dry. Place in salad
bowl. Add capers, thyme, green onion and celery.
Using sharp paring knife, peel skin off pepper. Core
and dice into half-inch pieces. Add to bread salad.
Stir together oil, vinegar, mustard and pepper to
taste in small cup. Pour over salad and toss well.
NOTE: A good quality, crusty French bread is essential
for this salad. It should be at least one day old.
If still soft, place bread cubes on baking sheet and
toast at 350 degrees for 5 to 10 minutes.
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