The Well-Dressed Salad by Jennifer Joyce

Author:Jennifer Joyce
Language: eng
Format: epub, azw3
Publisher: Pavilion Books
Published: 2017-01-25T16:00:00+00:00

SERVES 4/PREP 20 MINUTES/COOK 15 MINUTES

1 ciabatta or sourdough loaf, cut into 1cm/½in cubes

2 red (bell) peppers, de-seeded and quartered

250g/9oz cherry tomatoes, halved

1 celery heart, (the inner part of the celery head), sliced

10 Italian black olives, pitted and halved

2 tbsp small capers, rinsed

1 small red onion, finely diced

2–3 mini cucumbers, peeled and sliced, or 1 medium cucumber, peeled, de-seeded and sliced

20 basil leaves, shredded

1 anchovy, rinsed and chopped

1 garlic clove, finely chopped

4 tbsp extra virgin olive oil

4 tbsp good-quality red wine vinegar, preferably Cabernet Sauvignon

salt and freshly ground black pepper

Preheat the oven to 200°C/400°F/Gas Mark 6. Spread out the bread cubes on a baking (cookie) sheet and toast in the oven for 5 minutes or until crisp. Remove from the oven and leave to cool.

Preheat the grill (broiler) to high. Place the peppers, skin-side up, on a large baking sheet and grill (broil) until blackened. Place the peppers in a plastic bag, seal and set aside for 5 minutes.

When the peppers are cool enough to handle, remove the skins but do not rinse. Thinly slice the flesh and place in a large bowl. Add the tomatoes, celery, olives, capers, onion, cucumbers, basil, anchovy, garlic and croûtons to the bowl.

Just before serving, drizzle the oil and vinegar over the salad, season with plenty of salt and pepper and toss until combined and serve.

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