 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Panzanella without the tomatoes in essence. (Gourmet June 08) Ingredients:
6 cups (3/4 in) country bread (about 1/2 lb) |
1/2 seedless cucumber |
1 celery rib, thinly sliced (1 cup) |
1/2 c chopped scallion |
1/2 c chopped pitted kalamata olives |
1 tbs drained capers, chopped |
3/4 c packed flat-leaf parsley leaves |
3/4 c packed basil leaves, torn |
1/3 c evoo |
1/4 c red-wine vinegar |
Directions:
1. Preheat oven to 300 F with rack in middle. Spread out bread in a 4-sided sheet pan and toast in oven, stirring occasionally, until pale golden, 20 to 25 mins. Cool completely.
2. While bread cools, halve cucumber lengthwise, then core and thinly slice.
3. Toss together bread, cucumber, remaining ingredients, 1/4 tsp salt and 1/2 tsp pepper and let stand, tossing occasionally, 30 min. Season with additional oil, vinegar, salt and pepper.
|
|