Panzanella

I am going through my recipe file tonight: i am getting ready to meet with a new cook book agent since my last one decided to rep political writers, ugh as if we need more of that.

I came across this in my notes for quick summer salads, well actually it is is an anytime salad.

Panzanella

Ingredients

I loaf French Boule, slightly stale
1 cup red cherry tomatoes, cut in half
1 cup of yellow cherry tomatoes, cut in half
Cup of roasted red pepper, cut into ribbons
1 cucumber, ribbon pealed and diced
1/2 red onion diced
1/4 cup celery leaves, chopped
1 cup of basil, leaves cut into ribbons
4 garlic cloves, minced
2 oz can of anchovies in olive oil, drained
2 table spoons red wine vinegar
1 table spoon cabers, drained
Olive Oil
Juice of half a lemon
Salt and pepper to taste

Directions

Preheat oven to 400 degrees.

Tear up bread into bite size chunks, place in a bowl, coat with olive oil, toss and place on a parchment lined cookie sheet. Bake until golden brown, about 8 to 10 minutes.

On a cutting board place anchovies and garlic, with the side of a knife smash anchovies and garlic into the cutting board to form a paste, scrape into a bowl with the lemon, vinegar a few table spoons of olive oil and whisk together, add the remaining ingredients and toss, lastly add the toasted bread, toss, taste to see if it needs addition lemon or salt and pepper than serve.

Enjoy Cooking