Saturday, 2 July 2011

Panzanella Salad

Panzanella Salad

Panzanella Salad with Anchovy Fillets
I was up early this morning and have already prepared my lunch – a panzanella salad. This is a rustic, Italian salad from Tuscany made with a base of day old, crusty bread, fresh tomatoes and cucumber. It can be made in advance as the longer you leave it, the more intense the flavour becomes as the bread soaks up more and more of the dressing. Panzanella salad epitomises the essence of Italian cooking, which is simple, flavoursome food made from basic or staple ingredients.

6 tomatoes, cubed
½ cucumber, seeds removed and cubed
1tbsp capers
Italian bread, toasted and torn into bite size pieces

1tsp red wine vinegar
4tsp olive oil
Sea salt and black pepper
1 garlic clove, minced

V: A few jarred artichokes
M: A few Anchovy fillets

Mix the dressing ingredients together. Taste and check it’s the right measurements for you.

Toss together the salad ingredients and pour over the dressing.

The longer you leave the salad before serving, the more intense the flavours become.

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