1 lg Round loaf peasant bread,
-cut into 1-inch cubes,
-about 4 cups
1 Shallot, finely chopped
1 Clove garlic, smashed to a
-paste
2 ts Grated lemon rind
1/4 c Balsamic vinegar
Salt and freshly ground
-black pepper
1/2 c Extra virgin olive oil
5 Ripe plum tomatoes, seeded
-and chopped
1 Green bell pepper, seeded
-and chopped
1 Yellow, orange or red bell
-pepper, seeded and chopped
1 Cucumber, peeled, seeded and
-chopped
1 md Bulb fennel, trimmed and
-chopped with feathery
-greens (fronds) reserved
1/2 c Nicoise olives, pitted and
-halved
12 Basil leaves, shredded
Spread the bread cubes out on a baking sheet and leave out, uncovered, to
dry for 24 hours. Alternatively, bake the cubes in a 300 degree F. oven for
10 to 20 minutes until dried out but not toasted.
In a large bowl whisk together the shallots, garlic, lemon rind and
balsamic vinegar. Season with salt and pepper. Add the olive oil in a
stream, whisking constantly until well combined. Add the tomatoes, bell
peppers, fennel and olives, tossing to combine. Adjust seasoning with salt
and pepper. Thirty minutes before serving the salad add the reserved fennel
greens, basil and bread cubes, tossing to coat, and let the salad stand at
room temperature for 30 minutes.
Yield: 8 servings
Yields
1 Servings