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Panzanella – Bread Salad

For Bread Salad you need to use the no-kneed bread for this to work, it might not seem like a soggy bread salad would taste very good, but it does.

Panzanella – Bread Salad

Ingredients, Method & Procedure.

2 cups green beans, cut in 1-inch pieces

6 1-inch thick slices completely dry, stale basic no-kneed bread

¼ red onion, sliced very thin

1 tsp capers

6 or 7 medium basil leaves

2 Tbsp (or to taste) extra virgin olive oil

1 Tbsp (or to taste) red wine vinegar

½ tsp (or to taste) salt


Thinly sliced radish

Cook the beans in boiling salted water for a few minutes until bright green and just tender but still crisp. Run under cold water until cool and drain.

Soak the bread in water until saturated (about a minute) then squeeze out as much water as possible. In a large bowl tear the bread into pieces.

Cut the tomato into chunks (working over the bowl to catch the juices). Add the rest of the ingredients and toss. Serve at room temperature.

Posted by :   Art of Delicious   on   Wednesday, October 26, 2011

Categories :   Bakery   |   Salad   |   Vegetables


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