Pepper and bread salad
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Sweet red pepper | |
| 2 | cups | Bread cubes, packed (see note) |
| 2½ | tablespoon | Capers |
| 1 | tablespoon | Fresh thyme leaves, minced |
| 1 | Green onion, minced both white and green parts | |
| 1 | Celery stalk, trimmed and diced | |
| 2½ | tablespoon | Olive oil |
| 2 | teaspoons | Sherry vinegar |
| 1 | teaspoon | Prepared Dijon mustard |
| Freshly ground pepper | ||
Directions
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini