Tuscan Salad with Roasted Bread
2 Sweet yellow peppers
1 Sweet red peppers
3 Garlic cloves, unpeeled
1 Red onion, peeled and thinly sliced
6 Ripe plum tomatoes, cut into wedges
1 handful of black olives
1 handful of fresh basil leaves, roughly torn
2 tsp Chopped fresh parsley
1/2 lb Country bread, day old, cut into thick slices, crusts removed
2 tsp Olive oil
Salt and Pepper to taste
5 tbsp Extra virgin olive oil
Juice of half a lemon
1-2 tbsp Balsamic vinegar
1 tsp Dijon mustard
Halve the peppers, remove the seeds, place skin side up on a grill rack (broiler rack) with the whole
garlic cloves and cook under hot grill or broiler for 10 to 15 minutes, until the skins are blistered and blackened all over.
Turn the garlic occasionally and push to the edge of the pan to prevent burning. Allow to cool slightly, and then peel
the peppers and cut the flesh into strips. Place in a large salad bowl. Set the garlic aside. Add onion, tomatoes,
olives and herbs to salad bowl, season and toss.
Brush bread slices, then cut into large dice. Arrange in a single layer on a baking sheet and bake @ 400 F for 10 -12
minutes, until crisp and deep golden in color (watch carefully after 8 minutes so that it doesn't burn).
Make the dressing: peel the grilled garlic and mash the flesh in a small bowl. Whisk in olive oil, vinegar, lemon juice
and mustard, and season to taste.
To serve, drizzle the dressing over the salad and toss well. Add the hot bread and toss again, and serve immediately.
from The Tuscan Table by Jane Newdick and Lyn RutherfordPosted by dahl at August 25, 2003 04:02 PM