Spread the bread cubes out on a baking sheet and leave out, uncovered, to dry for 24 hours. Alternatively, bake the cubes in a 300 degree F. oven for 10 to 20 minutes until dried out but not toasted. In a large bowl whisk together the shallots, garlic, lemon rind and balsamic vinegar. Season with salt and pepper. Add the olive oil in a stream, whisking constantly until well combined. Add the tomatoes, bell peppers, fennel and olives, tossing to combine. Adjust seasoning with salt and pepper. Thirty minutes before serving the salad add the reserved fennel greens, basil and bread cubes, tossing to coat, and let the salad stand at room temperature for 30 minutes. Yield: 8 servings Recipe by: Cooking Live Show #8891 Posted to MC-Recipe Digest V1 #628 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (1710g)|
|Recipe Makes: 1|
|Calories from Fat: 1061 (76%)|
|Amt Per Serving||% DV|
|Total Fat 117.9g||157 %|
|Saturated Fat 16.3g||81 %|
|Monounsaturated Fat 84.3g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 0mg||0 %|
|Sodium 766.3mg||26 %|
|Potassium 3661.4mg||96 %|
|Total Carbohydrate 86.8g||26 %|
|Dietary Fiber 23.1g||92 %|
|Sugars, other 63.7g|
|Protein 15.2g||22 %|
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Calories per serving: 1395
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