This recipe for a savory, fresh, booze-soaking bread salad comes from Embury friend Sarah Hodge, a fine chef and a fine drink-maker, and drinker. Follow her food adventures at Rapscallion Pancake.
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TUSCAN BREAD SALAD
Vinaigrette: 2 Tbsp. red wine vinegar 1 Tsp. Dijon mustard 1 Tsp. minced shallots 1/2 Tsp. chopped thyme 1/2 Tsp. minced garlic 3 Tbsp. pesto (store bought is ok) 1/3 cup olive oil Combine vinegar, mustard, shallots, thyme, garlic and pesto. Slowly mix in the olive oil in a slow stream until the dressing emulsifies. Season with salt and pepper. Salad: 4 slices rustic Italian Bread (about 1 inch thick) 1 pint cherry tomatoes 1 cup mozzarella, cut into 1/2 inch cubes 4 cups salad greens (or arugula, watercress, etc.) 1/4 cup thinly sliced shallots 1/3 cup grated parmesan cheese 1/4 cup pine nuts, toasted 1/4 cup chopped parsley Juice of 1 lemon Brush bread with olive oil and either grill or broil until golden. Cut bread into bite sized cubes. In large bowl combine bread, tomatoes, mozzarella, salad greens, shallots, parmesan, pine nuts and parsley. Dress salad with enough dressing so that the bread is absorbing dressing, but not so much that the bread and greens are soggy. Sprinkle lemon juice on top and serve. Serves 4 |
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