• Andy BeauChamp

Panzanella


Here is a repost of a receipt from 2011 - I have been going through past recipes so see if I can adapted them to our diet restrictions - this is great as is but if you want to make it truly "Vegan" remove the anchovies - Enjoy

I have several new dishes I have been working on that I should be posting soon - A

Ingredients

I loaf French Boule, slightly stale

1 cup red cherry tomatoes, cut in half

1 cup of yellow cherry tomatoes, cut in half

Cup of roasted red pepper, cut into ribbons

1 cucumber, ribbon pealed and diced

1 small red onion sliced

1/4 cup celery leaves, chopped

1 cup of basil, leaves cut into ribbons

4 garlic cloves, minced

2 oz can of anchovies in olive oil, drained

2 table spoons red wine vinegar

1 table spoon cabers, drained

Olive Oil

Juice of half a lemon

Salt and pepper to taste

Directions

Preheat oven to 400 degrees.

Tear up bread into bite size chunks, place in a bowl, coat with olive oil, toss and place on a parchment lined cookie sheet. Bake until golden brown, about 8 to 10 minutes.

On a cutting board place anchovies and garlic, with the side of a knife smash anchovies and garlic into the cutting board to form a paste, scrape into a bowl with the lemon, vinegar a few table spoons of olive oil and whisk together, add the remaining ingredients and toss, lastly add the toasted bread, toss, taste to see if it needs addition lemon or salt and pepper than serve.

Enjoy Cooking

#Salad #Cucumbers #Tomatoes #Herbs #VariationsonCooking

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