Eunice Power - Outside Catering Company, Waterford, Ireland.

Tuesday, May 10, 2011

Tuscan Panzanella Salad

Serves 8

1 large Italian ciabatta or sourdough loaf, sliced & cut into bite-sized chunks
300g / 10 ½ oz cherry tomatoes, halved
3 celery stalks, sliced
3 red peppers, roasted, peeled & sliced into strips
10 Italian black olives, pitted & halved
3 tbsps capers, well-rinsed
1 large red onion, finely chopped
2 mini cucumbers (or 1 large cucumber, seeded), peeled & diced large
2 handfuls of basil, sliced
1 garlic clove, finely chopped
1 anchovy, rinsed & chopped

For the dressing:

125ml / 4floz extra virgin olive oil
125ml / 4floz red wine vinegar or balsamic vinegar
salt & pepper
8 halved fresh anchovies to garnish (optional)

1. Pre-heat the oven to 200°C / 400°F / Gas 6. 
2. Place the bread on a baking tray, drizzle with a little olive oil and sprinkle with seasoning.  Bake for 7 minutes or until crispy.  Remove and allow to cool.
3. Combine all the ingredients, except the dressing, in a large salad bowl.
When ready to serve, pour over the oil and vinegar, sprinkle with salt and pepper and garnish, if liked with the fresh anchovies laid over the top.

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