Pepper And Bread Salad
Serving Size : 2
Ingredients for prepare Pepper And Bread Salad
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | sweet red pepper |
| 2 | cups | bread cubes - packed |
see note
pepper and bread salad |
| 2 1/2 | tablespoons | capers |
| 1 | tablespoon | fresh thyme leaves - minced |
| 1 | | green onion - minced |
both white and green parts
pepper and bread salad |
| 1 | | celery stalk - trimmed and diced |
| 2 1/2 | tablespoons | olive oil |
| 2 | teaspoons | sherry vinegar |
| 1 | teaspoon | prepared Dijon mustard |
recipe Pepper And Bread Salad
Spear pepper with fork and hold over open
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flame until it blisters all over. Place in plastic bag and set
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aside until skin loosens, about 30 minutes. Meanwhile, place bread cubes in colander and hold under cold water to
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dampen. Squeeze bread dry. Place in salad bowl. Add capers, thyme, green onion and celery. Using sharp paring
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knife, peel skin off pepper. Core and dice into half-inch pieces. Add to bread salad. Stir together
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oil, vinegar, mustard and pepper to taste in small cup. Pour over
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salad and toss well. NOTE: A good quality, crusty French bread is essential for this salad. It
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should be at least one day old. If still soft, place bread cubes on baking
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sheet and toast at 350F for 5 to 10 minutes.
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