Preparation time: 20 minutes. Standing time: 10 minutes. This salad displays the Tuscan trait of using stale bread in innovative ways. Paired with fresh summer produce, the dried bread takes on a second life. Classically, a rustic Italian bread is used. We tried it with an olive oil and rosemary-scented loaf. Remove crusts from bread and cut bread into 1-inch chunks. Place in a large bowl and add water and vinegar. Toss lightly so the bread is completely soaked. Let stand 10 minutes. Squeeze bread gently but firmly to remove most of the moisture; return to a dry mixing bowl. Add tomatoes, onion, celery, cucumber, capers and garlic to bread and toss lightly. Whisk oil, anchovy paste, red pepper flakes, salt and pepper in a small bowl. Pour over bread mixture and toss well. Fold in basil. Chicago Tribune, 08/05/93. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (202g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 162 (75%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 1.3mg||0 %|
|Sodium 61.6mg||2 %|
|Potassium 251.2mg||7 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 3.9g|
|Protein 6.4g||9 %|
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Calories per serving: 216
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