Panzanella - Italian Bread Salad

Recipe Ingredients

1 tablespoon	15ml	Round loaf peasant bread - cut 1" cubes (large)
1		Shallot - finely chopped
1		Garlic clove - mashed to paste
2 teaspoons	10ml	Grated lemon rind
1/4 cup	59ml	Balsamic vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Extra-virgin olive oil
5		Ripe plum tomatoes - seeded, chopped
1		Green bell pepper - seeded, chopped
1		Yellow, orange or red bell pepper - seeded, chopped
1		Cucumber - peeled, seeded,
		And chopped
1		Fennel bulb - trimmed, chopped, (medium)
		With feathery greens (fronds) reserved
1/2 cup	118ml	Nicoise olives - pitted, halved
12		Basil leaves - shredded

Recipe Instructions

Spread the bread cubes out on a baking sheet and leave out, uncovered, to dry for 24 hours. Alternatively, bake the cubes in a 300 degree oven for 10 to 20 minutes until dried out but not toasted.

In a large bowl whisk together the shallots, garlic, lemon rind and balsamic vinegar. Season with salt and pepper. Add the olive oil in a stream, whisking constantly until well combined. Add the tomatoes, bell peppers, fennel and olives, tossing to combine. Adjust seasoning with salt and pepper.

Thirty minutes before serving the salad add the reserved fennel greens, basil and bread cubes, tossing to coat, and let the salad stand at room temperature for 30 minutes.

This recipe yields 8 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8891 broadcast 05-26-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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