Panzanelea (French Bread Salad)

Recipe Ingredients

		Olive oil - for frying
1/2		French bread loaf - cut 1" cubes
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Chiffonade of basil
3 tablespoons	45ml	Extra-virgin olive oil
1 tablespoon	15ml	Balsamic vinegar
1 teaspoon	5ml	Minced garlic
4		Italian Roma tomatoes - cut 1/2" slices
1/4 lb	113g / 4oz	Fresh Mozzarella cheese - cut 1/2" slices

Recipe Instructions

For croutons: In a large saute pan, heat the olive oil. When smoking hot, add the bread cubes and fry until golden, about 3 to 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 remaining 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.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2270 broadcast 02-06-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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