ITALIAN BREAD SALAD WITH SANGIOVESE VINAIGRETTE
3 cups thick-crusted Italian or French bread in 3/4-inch cubes
1 pound (about 3) beefsteak tomatoes, cut into 1/2-inch cubes
1 medium cucumber, peeled, halved lengthwise, seeded and cut into 1/4-inch slices
1/4 cup finely chopped red onion
1/4 cup coarsely chopped fresh basil leaves
2 tablespoons capers, drained and rinsed
3/4 cup Sangiovese Vinaigrette (recipe follows)
6 leaves butterhead or Boston lettuce
Freshly ground pepper for garnish
Preheat oven to 350 degrees F.
Spread the bread cubes in a single layer on a baking sheet and toast in the preheated oven for about 8 to 10 minutes, or until lightly browned and crisp. Set aside to cool.
Toss together the remaining salad ingredients - except the vinaigrette, lettuce leaves and garnish - in a large bowl. Add the vinaigrette, and toss again. Taste and adjust the seasoning.
Five minutes before serving, toss in the bread cubes.
Mound the salad atop 1 lettuce leaf on each plate, and garnish with pepper.
Note: This is a vegan recipe.
Servings: 6
SANGIOVESE VINAIGRETTE
Yield: About 2/3 cup
3/4 cup Sangiovese or other medium-bodied, high-acid red wine
1 tablespoon balsamic vinegar
1 clove garlic, minced
1/4 cup extra-virgin olive oil
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon packed brown sugar, or to taste
1/2 teaspoon mustard powder
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
Bring the wine to a boil in a small saucepan over high heat. Reduce the heat to medium-low and simmer, uncovered, until the wine is reduced by half, about 8 minutes.
Stir in the vinegar and garlic. Continue to simmer until the garlic has softened, about 1 more minute.
Transfer the mixture to a bowl and cool to room temperature.
Whisk in the remaining ingredients. Taste and adjust the seasoning.
Refrigerate in a covered container up to 1 week. Whisk before using.
Note: This is a vegan recipe.
Source: The Spirited Vegetarian: Over 100 Recipes Made Lively with Wine and Spirits by Paulette Mitchell
3 cups thick-crusted Italian or French bread in 3/4-inch cubes
1 pound (about 3) beefsteak tomatoes, cut into 1/2-inch cubes
1 medium cucumber, peeled, halved lengthwise, seeded and cut into 1/4-inch slices
1/4 cup finely chopped red onion
1/4 cup coarsely chopped fresh basil leaves
2 tablespoons capers, drained and rinsed
3/4 cup Sangiovese Vinaigrette (recipe follows)
6 leaves butterhead or Boston lettuce
Freshly ground pepper for garnish
Preheat oven to 350 degrees F.
Spread the bread cubes in a single layer on a baking sheet and toast in the preheated oven for about 8 to 10 minutes, or until lightly browned and crisp. Set aside to cool.
Toss together the remaining salad ingredients - except the vinaigrette, lettuce leaves and garnish - in a large bowl. Add the vinaigrette, and toss again. Taste and adjust the seasoning.
Five minutes before serving, toss in the bread cubes.
Mound the salad atop 1 lettuce leaf on each plate, and garnish with pepper.
Note: This is a vegan recipe.
Servings: 6
SANGIOVESE VINAIGRETTE
Yield: About 2/3 cup
3/4 cup Sangiovese or other medium-bodied, high-acid red wine
1 tablespoon balsamic vinegar
1 clove garlic, minced
1/4 cup extra-virgin olive oil
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon packed brown sugar, or to taste
1/2 teaspoon mustard powder
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
Bring the wine to a boil in a small saucepan over high heat. Reduce the heat to medium-low and simmer, uncovered, until the wine is reduced by half, about 8 minutes.
Stir in the vinegar and garlic. Continue to simmer until the garlic has softened, about 1 more minute.
Transfer the mixture to a bowl and cool to room temperature.
Whisk in the remaining ingredients. Taste and adjust the seasoning.
Refrigerate in a covered container up to 1 week. Whisk before using.
Note: This is a vegan recipe.
Source: The Spirited Vegetarian: Over 100 Recipes Made Lively with Wine and Spirits by Paulette Mitchell
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