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Friday, March 6, 2015

Tomato/bread Salad

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

  • Servings: 4
  • 1 small stale ciabatta, crust removed
  • 4 tablespoons olive oil
  • salt & freshly ground black pepper
  • 500 g vine ripened tomatoes
  • 1 bunch fresh basil, torn roughly
  • 2 cloves garlic, chopped
  • 2 tablespoons wine vinegar
  • salt & freshly ground black pepper
  • 6 anchovy fillets, roughly chopped

Recipe

  • 1 pre-heat your oven to 200c.
  • 2 tear the bread into long strips and drizzle with the olive oil.
  • 3 sprinkle with salt and pepper and toast in the oven 4-5 minutes or until crunchy on the outside, but still soft on the inside.
  • 4 salad: plunge the tomatoes into boiling water for about 30 seconds, remove the skins, cut in half.
  • 5 place a seive over a bowl, and squeeze the seeds and juice through this.
  • 6 discard the seeds.
  • 7 cut the remaining flesh into largish chunks and add this to the juice.
  • 8 place the torn basil, a good pinch of salt and the garlic in a mortar and pestle.
  • 9 pound to a pulp.
  • 10 gradually add the oil whisking, then season to taste.
  • 11 remove the bread from the oven and place in a large bowl.
  • 12 add the tomato flesh and juice and the dressing; toss.
  • 13 add the anchovies and parsley and serve.

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