Panzanelea (french bread salad)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | French bread loaf cut into | |
| 1 | \" cubes | |
| Olive oil for frying | ||
| Salt and pepper | ||
| 3 | tablespoons | Chiffonade of basil |
| 3 | tablespoons | Extra virgin olive oil |
| 1 | tablespoon | Balsamic vinegar |
| 1 | teaspoon | Minced garlic |
| 4 | Italian Roma tomatoes, cut | |
| Into 1/2 \" slices | ||
| ¼ | pounds | Fresh Mozzarella cheese, cut |
| Into 1/2 \" slices | ||
Directions
For croutons: In a large saute pan, heat the olive oil. When smoking hot, add the bread cubes and fry until golden, about 3-4 minutes.
Stir often to prevent from sticking. Remove from pan and drain on a paper-lined plate. Season with salt and pepper Toss the remain ingredients together in a mixing bowl. Season with salt and pepper.
To assemble, toss the fried bread with the other ingredients and place on a platter. Can be made ahead of time, by keeping the bread separate until serving.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE2270